YummY Vietnam

Xoi Gac (Vietnamese red sticky rice Or Baby jackfruit sticky rice) is one of the indispensable dishes in Tet holiday, Wedding in Vietnam. Because the red color symbolizes this sticky rice, Vietnamese people believe that it will bring much luck and fortune.

Two main ingredients of Xoi Gac are glutinous rice and ripe baby jackfruit. When cooking, people will get baby jackfruit’s flesh mixed with glutinous rice and then steam. In the North, people often cook this sticky rice with mung beans. And the South, when cooking, people often add coconut milk, pandan leaves, seasame.

Baby jackfruit sticky rice is both a delicious dish and a good tonic. According to scientific research, Baby jackfruit sticky rice contains a lot of vitamin A, very good for the eyes of children and the elderly. In addition, the component of beta carotene in baby jackfruit benefits for human’s health.

You can follow the recipe right below to make this sticky rice at home.

Ingredients for Xoi gac recipe:

• Sticky rice: 250 g
• Peeled mung beans: 180g
• Ripe baby jackfruit: 1
• White sugar: 6 tsps.
• White wine: 1 cup
• A mold and a steaming pot

Steps for making Xoi Gac:

Step 1: Prepare ingredients

Soak sticky rice and mung beans in water for 4 hours until they rise (or overnight for 6-8 hours).

Take out the seeds of baby jackfruit and the flesh surround the seeds into a bowl.

Pour a cup of wine into the bowl, wear plastic gloves and knead the flesh thoroughly.

 Step 2: Steam mung beans

Place a pot on the cooker, boil the water (cover 1/3 of the pot) and put wooden mold on.

Use hands to spread mung beans on the surface. Use a spoon or finger to create some ventilated holes to avoid making mung beans too flabby.

Cook over medium heat, put on the lid and steam for 20 minutes.

Step 3:

While cooking mung beans, we can knead sticky rice with the flesh of baby jackfruit .

Add the flesh of baby jackfruit with sticky rice, use hands to mix well, the color of baby jackfruit will stick to the rice.

You can remove the seeds before or after steaming. When mung beans are finished, you ladle them out and get them cool down. Pour water and steam sticky rice.

Step 4: Steam sticky rice

You can repeat the steps of steaming mung beans.

Time of steaming for 30-40 minutes.

Step 5: Pound the mung beans

When the mung beans get cool down. Put them into a mortar and pound it. After this, you add 3 tsp of sugar, use scoop to mix well.

Step 6: Shape the sticky rice

When finishing, you add the remaining sugar, use chopsticks to mix well.

Add the pounded beans into a pot, cook over medium heat for 3 minutes, the sugar and beans match together.

Finally, use a plastic mold to shape sticky rice and mung beans into a flower shape.

If you do not use the mold to simplify the process, you do not need to grind the beans, you can mix them with sticky rice which will save more time.