Xôi xéo

Bright yellow sticky rice infused with poultry fat and topped with creamy mung beans. Crispy fried shallots provide the essential crunch that contrasts with the melting texture of the grain.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 1086
• Protein: 34 g
• Carbs: 165 g
• Fat: 32 g

Ingredients

• 500 g sticky rice ( soaked for 6 hours )
• 250 g mung beans ( peeled )
• 1 tsp Turmeric powder ( for coloring )
• 10 piece Shallot ( thinly sliced )
• 100 ml Chicken fat ( melted )
• 1 pinch Gray sea salt ( for seasoning )
• 250 g Peeled mung beans (yellow) ( soaked for 4 hours and drained )

Instructions

1. Soaking the rice

   Rinse the sticky rice until the water runs clear. Mix turmeric into lukewarm water and soak the rice for at least 6 hours. The grain must be stained a uniform yellow to its core.

2. Preparing the beans

   Steam the mung beans until they crush easily under finger pressure. Mash them while still hot with a pinch of salt until smooth. Form compact balls the size of an orange.

3. Frying the shallots

   Thinly slice the shallots. In a small saucepan, heat the chicken fat. Fry the shallots until golden brown. They should be crispy once drained.

4. Steaming the rice

   Drain the rice. Steam it for 30 minutes. The grain should become translucent and sticky. Halfway through, drizzle with a spoonful of the shallot frying fat to make the rice shine.

5. Final assembly

   Serve the hot rice in a bowl. Using a sharp knife, thinly slice the bean ball directly over the rice. Finish with a generous handful of fried shallots and a drizzle of hot fat.

Chef's tips

• The rice is ready when it no longer sticks to your fingers but remains elastic.
• Do not throw away the shallot frying fat; it is the soul of the dish.
• Press the bean ball firmly: it must be dense to be thinly sliced.

Storage

The rice keeps for 2 days in the fridge. Reheat by steaming to restore its suppleness. Keep the shallots in an airtight container at room temperature.