How to Make Vietnamese Mung Bean Sticky Rice

Prepare Ingredients

Rinse the sticky rice and mung beans thoroughly, then soak them for 5-6 hours until soft. While soaking, occasionally change the soaking water to prevent the rice and beans from becoming sour.

If you're cooking mung bean sticky rice in a rice cooker instead of using a steamer, soak the mung beans for 30 minutes to 1 hour before cooking, or steam them until half-cooked for about 15 minutes. The sticky rice can be soaked for just 30 minutes.

Wash the pandan leaves and tie them into a bundle.

Cook Mung Bean Sticky Rice

After soaking, drain the mung beans and sticky rice, and rinse them again. Then, place them in a bowl and mix well together. To enhance the flavor and prevent sourness, add nearly 1 teaspoon of salt to the mixture of rice and beans. Additionally, add 2-3 tablespoons of chicken fat or cooking oil to make the sticky rice glossy, plump, and more fragrant.

Using a steaming cloth is very convenient; it makes it easy to remove the sticky rice and clean the steamer, as the rice does not stick to the bottom. This method also prevents the rice from becoming mushy due to water condensation along the edges.

Add water to the steamer, filling it to about 1/3 or 1/2 of the way from the bottom to the steamer insert. Then, bring the water to a boil.

Once the water is boiling, reduce the heat to a simmer, then place the bag of rice into the steamer. Spread the rice and beans evenly, and poke a few small holes in the surface to allow the steam to escape evenly. Cover with a cloth, place the lid on the pot, and steam the sticky rice for about 30 minutes.

The reason for adding the rice to the steamer only after the water is boiling is to ensure that all layers of rice cook evenly. If added too early, the bottom layer will cook first and may become mushy, while the top layer remains undercooked.

If you're cooking mung bean sticky rice in a rice cooker, the process is similar to cooking peanut sticky rice.

For steaming sticky rice using a steamer or pot, it's best to steam the rice twice to ensure it stays soft and doesn't become hard after cooling. The first steaming should last about 30 minutes.

After 30 minutes, turn off the heat and remove the bag of sticky rice. At this point, drizzle coconut milk over the rice, and optionally, add a little more chicken fat. Stir the rice gently, cover it with a cloth, and let it rest for a while.

After about 5-10 minutes, turn the heat back on, bring the water back to a boil, and place the bag of sticky rice back into the steamer for the second steaming. Spread the rice evenly, poke holes for steam to escape, and add the pandan leaves to enhance the fragrance. Cover with a cloth and steam over low heat for another 15-20 minutes.

After about 15 minutes, the mung bean sticky rice is ready. Remove the sticky rice, fluff it up, and serve it in a bowl or on a plate.