Steamed Red Sticky Rice with Mung Bean Recipe

(Xôi Gấc Đậu Xanh) - Steamed Red Sticky Rice with Mung Bean Recipe is usually served at many special occasions as Engagements, Weddings and even in Lunar New Year.

Gac Fruit has many other names such as baby jackfruit, sweet gourd or cochinchin gourd.

Ingredients

- Sticky rice: 250gr
- Gac fruit: 1
- White wine: 100ml
- Mung Bean (No cover): 100gr
- Sugar: 80gr

Process

- Clean sticky rice in 3 times. Then, soak into water about 8 – 10 hours.

- Cut haft Gac fruit, use a spoon to scoop all meat and gac seeds into a clear bowl. Then, add more white wine into bowl and use your hand again to crush. Stir well. (mixture A).

 

- Mix sticky rice + mixture A together. Use chopsticks to mix regularly. Then, bring to steam about 30 – 45 minutes with medium heat or until sticky rice becomes soft.

-Soak Mung Bean into cold water about 3 – 4 hours. Then, bring to steam until it becomes soft. Next, use spoon to crush it. Mix Mung Bean with 40gr sugar together. 

 

- When sticky rice is still hot, add 40gr sugar left into and mix well.

- Using 2 small circle moulds to present Steamed Red Sticky Rice with Mung Bean Recipe. Good Luck for your cooking.