Ingredients
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1 cup glutinous rice, soaked overnight and drained glutinous rice1 cup glutinous rice, soaked overnight and drained
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1/2 cup split mung beans, soaked overnight and drained split mung beans1/2 cup split mung beans, soaked overnight and drained
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1 cup finely chopped shiitake or oyster mushrooms oyster mushrooms1 cup finely chopped shiitake or oyster mushrooms
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2 scallions, finely sliced scallions2 scallions, finely sliced
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2 tbsp neutral oil (or use water for oil-free version) neutral oil2 tbsp neutral oil (or use water for oil-free version)
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1 tsp salt salt1 tsp salt
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1/2 tsp black pepper black pepper1/2 tsp black pepper
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1/2 tsp ground white pepper ground white pepper1/2 tsp ground white pepper
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1 tbsp coconut aminos or vegan fish sauce vegan fish sauce1 tbsp coconut aminos or vegan fish sauce
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1/2 cucumber, julienned cucumber1/2 cucumber, julienned
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1 small carrot, julienned carrot1 small carrot, julienned
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2 tbsp rice vinegar rice vinegar2 tbsp rice vinegar
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1 tsp sugar or maple syrup maple syrup1 tsp sugar or maple syrup
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1/4 tsp sea salt sea salt1/4 tsp sea salt
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Banana leaves or parchment paper for steaming (optional) parchment paperBanana leaves or parchment paper for steaming (optional)
Directions
Assemble and steam the sticky rice bites in a muffin tin for easy serving. Top with homemade scallion oil and quick-pickled veggies for a bright, traditional Vietnamese flavor. You can substitute banana leaves with parchment paper if unavailable. Feel free to add herbs like cilantro or mint for extra freshness.
Steps
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1
Done
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Prepare the pickled veggies: In a small bowl, combine rice vinegar, sugar or maple syrup, and sea salt. Add julienned cucumber and carrot, toss well, and let sit while you prepare the bites. |
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2
Done
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In a pan, heat 1 tbsp oil (or use water for oil-free) over medium heat. Add chopped mushrooms and sauté until soft, about 4 minutes. Season with half the salt and pepper. |
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3
Done
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In a food processor or with a potato masher, pulse or mash soaked mung beans until roughly broken up but still textured. |
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4
Done
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Mix mushrooms, mung beans, remaining salt, black and white pepper, and coconut aminos or vegan fish sauce. Set aside. |
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5
Done
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Lightly oil a small muffin tin or line with banana leaves/parchment. Press a thin layer of soaked glutinous rice into the bottom of each cup. Add a spoonful of mung bean–mushroom mixture, then top with more rice and press gently to compact. |
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6
Done
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Steam the bites for 25–30 minutes, or until the rice is translucent and sticky. |
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7
Done
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Meanwhile, make the scallion oil: Heat remaining oil in a small pan, add sliced scallions, and sizzle for 20 seconds until vibrant and fragrant. Set aside. |
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8
Done
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To serve, unmold bites, drizzle with scallion oil, and top with pickled veggies. |
