Xôi Nếp Than (Black Sticky Rice with Coconut and Mung Beans)

This rice is traditionally served on a rice cracker, however I find the Korean “pop snack” easier to find and it tastes just the same as the rice crackers. There are two ways to serve this rice; sweet and savory. The picture above is for the sweet version. If would like to try the savory version just use the recipe below and modify according to the notes at the bottom of the recipe.

Ingredients:
-300g black glutinous rice
-150g mung beans (peeled and split)
-grated coconut
-sugar
-salt
-sesame seeds
-Korean “pop snack” (optional)
-Pandan leaves

What to Do:
Wash and soak rice overnight. Steam over high heat with pandan leaves while drizzling hot water on rice and fluffing it up every 15-20 mins until rice is tender (can also cook in a rice cooker) Mean while rinse, cook and mash mung beans, add sugar and stir fry over medium heat for about 10 mins (doesn’t have to be thickened). Toast and crush sesame seeds and mix with a little sugar and salt (approx. 3 parts sesame seeds to 3 parts sugar and ½ part salt). Scoop some cooked rice onto Korean pop snack, spread on some mung beans and sprinkle with grated coconut and sesame sugar. Use the Korean pop snack to wrap the rice and serve warm or cool.

To Make Savory Version:
>>Omit Korean pop snack (serve in a bowl or plate)
>>Omit grated coconut
>>Add coconut sauce
>>Add onion oil