Vietnamese Sticky Rice with Mung Bean, Fried Shallots and Scallion Oil

What you need

• 400 g (2 cups) glutinous rice, also sold as sweet rice
• 150 g (3/4 cup) split peeled mung beans
• 1 tsp salt
• 100 ml (scant 1/2 cup) coconut cream
• 1 tbsp sugar
• 4 shallots, thinly sliced
• 100 ml (scant 1/2 cup) vegetable oil
• 4 stalks scallions, finely chopped

Method

Restated from the original video

1. 1

   Cover the rice with plenty of water and soak for at least 4 hours. Soak the mung beans separately in water for 2 hours.

2. 2

   Drain the mung beans. Spread them in a cloth-lined steamer and steam over boiling water until soft enough to crush between two fingers, 25-30 min.

3. 3

   Mash the warm beans coarsely with a fork or a few pulses in a food processor, with 1/4 tsp of the salt. Cover and keep warm.

4. 4

   Drain the rice and spread it in a fresh cloth-lined steamer. Steam over boiling water, 30 min. Halfway through, turn the rice over so the bottom layer moves to the top.

5. 5

   Check the rice: every grain should be translucent and chewy-soft, with no hard core. Steam 5 min longer if not.

6. 6

   Warm the oil with the shallots in a small pan over medium-low heat. Fry, stirring, until golden, 6-8 min. Lift out the shallots onto paper towels, where they crisp as they cool.

7. 7

   Put the scallions in a heatproof bowl. Pour 3 tbsp of the hot shallot oil over them and stir for 10 seconds.

8. 8

   Warm the coconut cream with the sugar and the remaining 3/4 tsp salt until dissolved. Tip the hot rice into a bowl and fold the cream mixture through with a spatula.

9. 9

   Pack the rice into small bowls, then turn them out onto plates. Top with the mung bean mash, scallion oil and fried shallots. Serve warm.

Imported from cookingwithlane.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.