Xoi vo is a subtly sweet glutinous rice that is made of with crumbled/crush (vo means to crush/crumble) mung beans. The consistency is more loose and dryer compared to other sticky rice such as xoi man, pandan sweet rice (xoi la dua), and xoi bap. This type of sweet rice is versatile because it can be eaten as breakfast, a snack, or a side dish to a dinner. As I grew up, I always wondered why my aunt, bac chin (nine), would use fabric to make xoi vo. I thought the yellow color of xoi vo came from the yellow muslin fabric she used, but now I realize the beautiful yellow color comes from steaming the rice and the yellow mung beans together.
Xoi Vo Mung Bean Sticky Rice
- 2 cups of glutinous rice
- 1 cup of yellow split mung beans
- 1 teaspoon of salt
- 2 tablespoons of coconut milk
Soak the glutinous rice and yellow mung beans separately for at least 8 hours, but preferably overnight. Drain the glutinous rice and mung beans separately and let them dry naturally.
Steam the mung beans for about 20-30 minutes. When cooled, mash the mung beans into thick paste with small clumps.
Mix the rice, salt, and mung beans and place the mixture in a steamer with a cheesecloth or muslin. Steam for about 15-20 minutes or until rice is done when soft and loses it’s opaqueness. When done, add the coconut milk and mix gently being careful not to mush the rice into clumps.