Xôi Bắp (Sticky Rice with Corn and Mung Bean)


4 cups sweet rice

2 bag (12 oz each) of dried white corn


4 cans (32 oz each) white hominy



For Garnish

1 bag (1.5 cups) split and deshelled mung beans

10 large Shallots


Making Peanut Mixture

1/4 cup white sesame seeds

1/2 cup peanuts

1 teaspoon salt

4 tablespoons sugar



Preparing Sweet Rice, Mung Beans, Dried Corn

Sweet Rice - rinse a few times, soak in water for an hour or overnight. Rinse and drain.

Dried White Corn -  rinse a few times, soak in water for an hour or overnight.

White Hominy -  if used, rinse and drain.

Mung Beans - rinse a few times, soak in water for an hour or overnight.  Rinse and drain.


Cooking Dried Corn 

In a pot, add a tablespoon of salt, dried corn and water above the dried corn. Bring it to a boil then reduce the heat to medium-low and cook for at least 30 minutes or until corn is soft. Stir occasionally.  Add more water if needed.  The cooking time depends on how long you have soaked the dried corn.  Rinse it with cold water and drain.


Steaming Mung Beans

Add mung bean in a steamer tray and steam it for about 10-15 minutes or until soft. Transfer to a bowl and smash it with a spoon. Set it aside.

Another way to cook mung beans is in a pot, add water about half an inch above the mung beans.  Bring to a boil.  Once it's boiling, pour some of the water out and leave just enough water at the same level of the mung beans.  Cover and simmer until cooked, stirring occasionally.

Once mung beans are cooked and cooled down, wrap rolls in plastic wrap. When serving sticky rice, slice mung bean into thin slices to add to the sticky rice as topping.


Cooking Corn with Sweet Rice 

Mix cooked corn, sweet rice and a teaspoon of salt well together. Add water (1/2 of the pot) into the bottom of the steamer pot. Place the top steamer tray on top of the bottom pot. Pour the rice into the steamer tray. Make a small well in the center to create convection currents to help hot steam circulate. Cover it and steam on gentle, steady boiling water for about 15-20 minutes until the sticky rice and corn are soft and clear. Occasionally, fluff it well with a pair of chopsticks so that all the rice cooked evenly.

Sometimes, I combine all three ingredients - raw mung beans, sweet rice, and cooked dried corn together, then steam it.  It's less time-consuming, and yet still tastes wonderfully.  


Frying Crispy Shallots

Slice shallots thinly.

Bring cooking oil to a medium heat. Once it's hot, add shallots and cook until shallots slightly turn brown

Turn off heat. Let shallots cook for a minute until shallot is golden brown. Don't wait for shallots to turn golden brown and turn off heat as the oil is still very hot and it will burn the shallots very quickly.  Set aside.


Making Peanut Mixture

Toast sesame seeds on a skillet over medium low heat until golden. 

Do the same with peanuts. When both sesame seeds and peanuts have cooled down completely, put them in a ziploc bag and slightly crush them to release the nutty flavors. In a bowl, combine sugar, salt, crushed roasted sesame seeds and peanuts. Mix well.


Place sticky rice on a plate. Spread mung bean on top. Drizzle a generous amount of fried shallot and fried shallot oil. This oil from frying the shallot is full of flavor, so you don't want to toss it away. Then sprinkle a good amount of peanut mixture. Enjoy!