No Overnight Soaking Needed — Still Get Perfectly Sticky and Fragrant Xôi!

Xôi đỗ xanh (sticky rice with mung beans) is a traditional Vietnamese breakfast dish — nutritious, easy to eat, and delicious with savory sides like Vietnamese sausage, shredded chicken, sesame salt, or crispy fried shallots.

However, many people find the soaking step time-consuming, especially since glutinous rice and mung beans are often left to soak overnight. Don’t worry — the following shortcut will help you skip that step entirely while still getting perfectly soft, sticky, and fragrant xôi without it turning mushy or dry.

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Ingredients

• Glutinous rice: 500g (choose nếp cái hoa vàng or Thai sticky rice for the best texture and aroma)

• Peeled mung beans: 200g

• Cooking oil or chicken fat: 2 tablespoons

• Salt: ½ teaspoon

• Coconut milk (optional, for a richer flavor)

• A thin muslin or cheesecloth for steaming

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Quick-Cook Method for Sticky Rice with Mung Beans

Step 1: Quick soak the mung beans and glutinous rice

• For mung beans: Soak them in hot water (about 60–70°C) for 1–1.5 hours. This helps them soften quickly without overnight soaking. Then rinse well and drain.

• For glutinous rice: Soak in cold water for 1 hour, then rinse and drain.
  If you’re short on time, use warm water and soak for 30 minutes, then rinse with cold water.

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Step 2: Parboil the rice briefly

Boil a pot of water. Once it’s fully boiling, pour in the glutinous rice and blanch for 30–40 seconds. Quickly remove and rinse with cold water to cool it down.

This step helps the grains “open up,” allowing them to cook faster and become softer and chewier when steamed.

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Step 3: Mix the rice with mung beans and seasonings

Combine the drained rice and mung beans. Add a pinch of salt, 1–2 tablespoons of oil (or chicken fat for richer flavor), and coconut milk if desired.

Oil or coconut milk helps keep the grains separate and prevents the xôi from clumping, while also maintaining softness for hours.

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Step 4: Steam with a cloth — the secret to fluffy xôi

Line your steamer with a muslin or thin cloth. Place the rice-bean mixture into another piece of cloth, tie it loosely, and set it in the steamer. Cover with a thin layer of cloth to trap steam and prevent condensation from dripping onto the rice.

Steam for 25 minutes total. After 15 minutes, uncover and fluff the rice for even cooking, then steam for another 10 minutes.

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Soft, Fragrant Xôi Without Long Soaking

Thanks to the blanching and cloth-steaming steps, the xôi turns out evenly cooked — soft, chewy, and aromatic without being mushy. After cooking, keep it wrapped in the cloth to stay warm. It won’t dry out even if left from morning to afternoon.

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Delicious Pairing Ideas

This quick-cooked xôi đỗ xanh pairs beautifully with many side dishes — perfect for breakfast or a hearty snack:

• Vietnamese sausage (chả lụa) or pork head cheese (giò tai): Slice thinly for a chewy, savory combo.

• Shredded chicken: Toss with fried shallots or ginger fish sauce for extra flavor.

• Sesame salt or roasted peanut salt: Simple yet rich in taste, ideal for vegetarians.

• Fried or braised eggs: Add protein for a balanced morning meal.

If you make a big batch, store the leftover xôi in an airtight container in the fridge. When reheating, steam again or microwave with a small cup of water to keep it moist. The sticky rice will be just as soft and fresh as when newly cooked.