No 35B Nguyen Huu Huan, Hoan Kiem, Hanoi
1 ½ c sticky rice, soaked overnight with 1 t turmeric powder
½ t salt
2 t coconut milk, high fat
2 t chicken stock, high quality
2 t sugar, granulated
1 t turmeric
3 ½ oz mung beans, dried, split, rinsed (soaked overnight)
¼ t salt
4 t chicken fat, warmed
salt as needed
Drain rice. Toss with salt. Steam until soft, 25-30 minutes, stirring halfway.
Add coconut milk, chicken stock, sugar, turmeric. Mix well and steam for
2-3 more minutes. Remove from heat. Stir again.
Drain, then steam the mung beans for 15 minutes or until soft. Add mung
beans and salt to food processor and mix until smooth. Form into two