VietNamNet Bridge – Although it is one of the most popular ways of preparing sticky rice, 'Xoi vo' (mung bean coated sticky rice) does not actually possess the very characteristic stickiness that usually seen in other types of Xoi. In contrast, the kernels are rathery crumbly, fully coated with well-kneaded yellow mung bean

'Xoi vo' is special even starting with its very name. 'Vo' in Vietnamese means squeezing hard, and that is exactly how one describes the process of making this “squeezed sticky rice” dish. This sweet delicacy is not easy to cook, but its wonderful taste will truly reward the effort.

As a kind of 'Xoi', the main ingredient of 'Xoi vo' is glutinous rice, but we also need mung bean, some salt, sugar and vegetable oil to complete the dish. Because the flavor can be ruined by one unqualified grain, so rice and dehusked bean need to be picked carefully. Afterwards they will get soaked separately for up to 12 hours.

Just like 'Xoi xeo', mung beans for 'Xoi vo' are also steamed and mashed until it becomes powdery. Subsequently, the beans and rice are well mixed together, with a helping hand of salt and vegetable oil; the grain will be covered entirely with granular bean. Well-squeezed steamed mung bean adds a creamy texture and sweet nutty flavor to the rice. Afterwards, everything will be steamed again!

20 minutes in the steamer will make the rice tender, but it is not the end of this complicated and time-consuming process. The cook has to wait for the mung bean glutinous rice to cool off; then roll it between his hands with some sugar. Let it cool, and one can now enjoy his just reward

Nhan Dan/VNO