Vietnamese xôi xéo sticky rice with mung beans

Ingredients

For 1 serving

• Glutinous rice55 g
• Mung beans30 g
• Turmeric1 pinch
• Shallot20 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: nuts,

Method

1. At least 4 hours ahead, soak the glutinous rice and the mung beans in two separate bowls, covered with cold water.
2. Drain the rice, mix it with the turmeric and a pinch of salt and spread it in a steamer basket lined with a clean damp cloth; steam over boiling water, covered, on medium heat for 25 minutes, until the grains are translucent and soft.
3. Meanwhile drain the mung beans, put them in a small pan just covered with water and cook over medium-low heat for 20 minutes, until they fall apart; drain and mash them with a pinch of salt into a firm paste.
4. Peel the shallot and slice it very thinly; put it in a cold small pan with the groundnut oil and cook over medium-low heat for 6–8 minutes, stirring, until golden and crisp. Drain it straight away on kitchen paper and keep the oil.
5. Serve the hot rice topped with the bean paste, the crispy shallot and a drizzle of its oil.