Sticky rice with mung beans (xôi đỗ xanh) is a beloved traditional breakfast dish in Vietnam. Nutritious, filling, and incredibly versatile, it's often enjoyed with savory toppings like Vietnamese pork sausage (chả lụa), shredded chicken, roasted peanuts, or crispy shallots.

But the usual process—soaking sticky rice and mung beans overnight—can feel like a hassle, especially for busy people or spontaneous cooks.

This quick-cooking method will save you hours while still delivering fragrant, chewy, perfectly cooked sticky rice—without any soaking overnight!

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🛒 Ingredients You’ll Need:

• Glutinous (sticky) rice: 500g
  👉 Tip: Choose high-quality rice like Thai sticky rice or Vietnamese "nếp cái hoa vàng" for best texture.

• Split mung beans (peeled): 200g
  👉 Make sure they’re hulled and split to speed up cooking time.

• Cooking oil or chicken fat: 2 tablespoons

• Salt: ½ teaspoon

• Coconut milk (optional): For added richness and aroma

• Clean muslin or thin cloth (such as cheesecloth): For steaming

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⚡ Fast Sticky Rice with Mung Beans: Step-by-Step Guide

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Step 1: Quick Soak the Mung Beans and Rice

Instead of soaking overnight, we use heat to speed things up.

• For mung beans:
  Soak in hot water (60–70°C / 140–158°F) for 1 to 1.5 hours. This softens the beans much faster. Then rinse thoroughly and drain.

• For sticky rice:
  Soak in cold water for about 1 hour, then rinse and drain.
  ✅ In a hurry? Soak in warm water for 30 minutes instead, then rinse with cold water.

Pro Tip: Don't skip the rinse—it helps remove excess starch and improves texture.

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Step 2: Blanch the Sticky Rice

Bring a pot of water to a boil. Once it's at a rolling boil:

• Add the drained sticky rice and blanch for 30–40 seconds

• Immediately remove and rinse under cold water

This quick blanching helps the rice grains expand and "open up" slightly, allowing them to steam more evenly. It’s the secret to perfectly chewy xôi without soaking overnight.

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Step 3: Mix Ingredients and Add Flavor

In a large bowl, combine the prepped sticky rice and mung beans.

Add:

• ½ tsp salt

• 1–2 tablespoons of oil or melted chicken fat

• 2–3 tablespoons of coconut milk (if desired)

Why this matters: Oil (or fat) prevents the sticky rice from clumping and helps each grain stay tender. Coconut milk gives a rich, slightly sweet flavor that pairs beautifully with savory toppings.

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Step 4: Steam the Sticky Rice – The Cloth Method

This step is key to getting soft, fluffy xôi that doesn't become soggy or overly sticky.

• Line a steamer basket with a thin, breathable cloth like muslin or a clean kitchen towel.

• Place the rice and mung bean mixture inside another cloth (or fold the same cloth over it), loosely wrapping it.

• Cover the top with another cloth or lid to trap steam but avoid condensation dripping back onto the rice.

Steam for 25–30 minutes:

• After the first 15 minutes, open and fluff the rice with a fork or chopsticks to ensure even cooking.

• Cover again and steam for another 10–15 minutes.

✅ Bonus tip: You can add a few drops of coconut milk before the final 5 minutes of steaming for extra flavor.

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🍚 Perfect, Chewy Sticky Rice—Ready to Eat!

Thanks to the blanching step and cloth steaming method, your xôi will come out evenly cooked, aromatic, and delightfully chewy—no soaking overnight, no sticky mess.

Even better? The cloth helps retain moisture without trapping excess water, so your sticky rice stays soft for hours without drying out.

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🍽️ Topping Ideas: What to Eat with Xôi Đỗ Xanh

This fast-cooked mung bean sticky rice pairs beautifully with many traditional (and modern) toppings:

1. Chả lụa (Vietnamese pork sausage)
   – Thinly sliced, adding a savory, meaty bite

2. Shredded chicken with fried shallots
   – Toss with a splash of ginger fish sauce or soy sauce

3. Roasted sesame salt (muối mè)
   – A classic, vegan-friendly topping with bold umami

4. Egg dishes (fried or stewed)
   – Great source of protein and easy to prep ahead

5. Pork floss or dried shrimp
   – For extra texture and a salty-sweet contrast

Serving tip: Serve warm, with a drizzle of oil or coconut milk on top if desired.

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🧊 How to Store and Reheat Leftovers

• Store leftover xôi in an airtight container in the fridge for up to 2–3 days.

• When reheating, steam it or microwave it with a small cup of water inside to retain moisture.

Pro tip: Reheat only what you need. Sticky rice tastes best when freshly warmed.

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✅ In Summary

You don’t have to soak sticky rice overnight to enjoy soft, chewy, delicious xôi đỗ xanh. By using hot water soaks, a quick blanching step, and cloth steaming, you can cut the prep time dramatically—without sacrificing taste or texture.

This method is ideal for busy mornings, spontaneous cravings, or whenever you want a warm, satisfying meal without waiting hours.

Once you try it, you may never go back to the old way!