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Resepi Chrysanthemum Flower Sweet Rice (Xoi Cuc)

Chrysanthemum Flower Sweet Rice (Xoi Cuc) Recipes

Recipe Category: Resepi Nasi (Rice Recipes)
Recipe submitted by: Chef Maruko

Masakan Vietnam (Vietnamese Cuisine Recipes)



Bahan-Bahan: [Ingredients]

1 cup sweet or glutinous rice
1 cup dried yellow mung beans
1 cup water
3 tablespoons vegetable oil
1 clove garlic, chopped
3 shallots or white part of 3 scallions, thinly sliced
1/4 teaspoon freshly ground black pepper 1 teaspoon salt
2 tablespoons cornstarch combined with 1/4 cup water

Cara Memasak: [Cooking Instruction]

- Soak the sweet glutinous rice in water to cover overnight.

- Rinse the mung beans and remove any particles that float up in the rinsing bowl, then place the mung beans in a saucepan. Add the 1 cup water and simmer over low heat for 30 minutes or until dry and tender. (To test for doneness, pick up a bean and squeeze between tow fingers.) When the beans are cooked, mash them with chopsticks, a fork, or in a blender.

- Heat the oil in a frying pan and add the garlic and shallots. Fry for a few seconds, then add the mashed beans, stirring well to coat with the oil. Add the black pepper and salt, mix well, and fry for about 3 minutes.

- Drain the rice in a colander and transfer it to a bowl; have the cornstarch-water paste ready.

- Make 5 balls out of the bean mixture, using 1/3 cup of mashed beans for each ball. Roll each one in the cornstarch mixture and then in the sweet rice, pressing the rice into the bean mixture to make sure it adheres well. Press and flatten the ball almost into a thick hamburger shape. Steam for 30 minutes. directly on the steaming rack, or until the rice looks clear.

- Serve 1 ball per person for breakfast.

Cadangan Hidangan: [Serving Suggestion]

5 servings

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