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Vietnamese Sticky Rice with Mung Beans
Vietnamese Sticky Rice with Mung Beans

Before you jump to Vietnamese Sticky Rice with Mung Beans recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and have to be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are a number of foods that, when you eat them, may better your mood. If you feel a little bit down and need a happiness pick me up, try some of these.

Build a trail mix from seeds and/or nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to boost your mood. This is possible as these foods are high in magnesium which promotes your production of serotonin. Serotonin is a feel-good chemical that tells the brain how to feel at any given moment. The higher your serotonin levels, the happier you will feel. Not only that, nuts, particularly, are a fantastic source of protein.

You can see, you don’t need junk food or foods that are bad for you just so to feel better! Try a couple of of these hints instead.

We hope you got benefit from reading it, now let’s go back to vietnamese sticky rice with mung beans recipe. To make vietnamese sticky rice with mung beans you need 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Vietnamese Sticky Rice with Mung Beans:
  1. You need 1000 g Hoa Vang glutinous rice (sticky rice)
  2. Use 200 g split mung beans
  3. Use 200 g shallots
  4. Use 1 teaspoon turmeric powder (kurkuma)
  5. Get Salt
  6. Take 100 g cooking oil
Steps to make Vietnamese Sticky Rice with Mung Beans:
  1. Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.
  2. Rinse the mung beans, soak until softened and enlarged. Then steam, finely grind and shape into round balls. Note: when shaping the mung bean balls, add some salt to enhance the flavor.
  3. After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.
  4. Peel the shallots, rinse, slice into really thin slices. Then fry in a wok with cooking oil until yellow.
  5. When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots. Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.

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