Sticky rice with red beans, coconut and sesame seeds

Sticky rice with red beans, coconut and sesame seeds

Xôi đậu đo

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

We love the rich colours of this rice dish. The red beans scattered throughout the rice provide a great contrast to the white coconut and golden sesame seeds. This makes a wonderful afternoon snack, or for a more decadent dessert, you could pour some sweet coconut sauce over it.

Ingredients

Quantity Ingredient
80g dried red beans
300g glutinous rice
75g sugar
1/4 teaspoon salt
30g grated coconut
1 tablepoon toasted sesame seeds

Method

  1. Soak the beans and the rice overnight in separate bowls of cold water.
  2. The next day, drain the beans, place in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 15 minutes. Drain and place in a bowl.
  3. Drain the rice and rinse under cold water until the water runs clear. Add to the beans, then stir in the sugar and salt until combined.
  4. Place the mixture in a steamer set over a saucepan of boiling water and steam for 45 minutes, or until the rice is cooked.
  5. Remove from the heat and serve sprinkled with the coconut and sesame seeds.
  6. This dish is best eaten the same day it is made.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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