How to cook delicious, soft, and chewy mung bean sticky rice that is easy to make and full of flavor

How to make Green mung bean sticky rice

• 1

  Soak mung beans and sticky rice

  Wash the sticky rice and mung beans clean, soak for 6 – 8 hours (you can soak overnight).

  After soaking, rinse the mung beans to remove the skins and wash again with clean water, then drain, mixing well with 1/2 teaspoon of salt.

  Wash the sticky rice with water and drain, mix with 1/2 teaspoon of salt and 1 tablespoon of cooking oil.

  

  

  
• 2

  Prepare other ingredients

  Peel the shallots and garlic, then slice them thinly.

  Buy the vegetable, pick the leaves, wash them clean, and drain. Put the vegetable leaves into a blender with 100ml of water and blend until smooth, then strain through a sieve to extract the juice.

  

  
• 3

  Prepare and marinate the meat

  To clean and remove the smell from the pork belly, rub the meat with a bit of salt, then rinse with clean water several times and drain.

  Cut the meat into bite-sized pieces, place them in a bowl, season with 1 tablespoon of fish sauce, 1 teaspoon of sugar, 2 teaspoons of ground pepper, 1 teaspoon of seasoning powder, and the sliced shallots and garlic, mix well and marinate for about 1 hour for the meat to absorb the flavors.

  
• 4

  Mixing Dough

  Pour the concentrated water from the vegetable into a pot, heat on the stove to about 70 degrees Celsius, do not boil (warm enough to steam).

  Mix 250gr of glutinous rice flour with 40gr of rice flour in a bowl, gradually pour the vegetable water in and mix evenly, knead into a non-sticky dough, kneading for about 10 minutes.

  Wrap the dough in plastic wrap and let it rest for about 30 minutes.

  Note:

  • The dough should not be too wet or too dry, so gradually add the vegetable water to control the moisture of the dough.
  • If the dough is too dry after mixing, you can add a little warm water; if it is too wet, add more glutinous rice flour.

  

  

  
• 5

  Steaming Meat and Beans

  Put a steamer on medium heat and add about half a pot of water; when the water in the pot is boiling and steaming, add the marinated meat and steam for about 10 minutes.

  Tip: You can use the raw meat directly or stir-fry it to make sticky rice. However, steaming will keep the meat tender and sweet.

  When the meat is cooked, take it out and add the cleaned green beans to steam for about 15 minutes. Steam until the beans are soft, and when pressed, they feel smooth and fluffy; then put the beans into a mortar and grind until smooth, mixing in a little fried onion for aroma.

  

  

  
• 6

  Forming the filling

  Divide the fermented dough into equal parts of about 50 grams per dough ball, flatten them into thin round pieces.

  Next, take about 3 tablespoons of finely mashed mung beans, spread it into a thin layer. Then, place a piece of steamed pork belly in the center and roll it back into a ball.

  Finally, use the dough piece to wrap the mung bean filling tightly into round cake balls.

  

  

  
• 7

  Steaming the sticky rice cakes

  You place a layer of banana leaves in the steamer, then add a layer of glutinous rice on top, and next, arrange the formed cakes in order.

  Cover with a layer of glutinous rice on top or roll the cake balls in the glutinous rice to ensure that when steamed, the sticky rice will stick around the cake.

  Note: Make sure to space the formed cakes apart so that when steamed, they do not stick together.

  Steam for about 40 minutes over medium heat to cook the sticky rice cake.

  Finally, take the sticky rice cake out onto a plate, add a bit of fried onions, and it’s ready to enjoy.

  

  

  

  
• 8

  Finished Product

  Sticky rice cake with mung beans looks really beautiful and appetizing. The sticky rice is easy to eat and has its own unique flavor, rich from the fatty meat and scallions, and the chewy texture of the flour and glutinous rice.

  Anyone can enjoy it, perfect for breakfast or a snack. This sticky rice dish will surely be loved by your whole family!