Xôi bắp is steamed glutinous rice with corn, a popular Vietnamese dish and a good choice for breakfast. The sticky rice and corn are steamed together, finished with coconut milk and scallion oil, and served with green beans on top. Ingredients 10 fresh corns 300 g sticky rice ½ dried coconut or 4 tablespoons cooking oil ½ teaspoon salt 1 tablespoon sugar Scallions, MSG 500 g green beans Banana leaves (optional) Before you start Choose corn that is yellow and swollen, with a thin cover. Corn: sliced thinly, cooked. Dried coconut: scrape it and squeeze out the liquid (½ cup). Scallions: clean them and chop them into small pieces. How to make xôi bắp 1. Make the scallion oil Fry the chopped scallions with the coconut milk or the oil. 2. Prepare the green beans Put the beans in a pot and boil until they burst open well. Remove the beans from the pot “or crushed when the beans are still hot” (the source’s wording), squeezing the beans together into a ball. Slice the ball thinly. 3. Steam the rice with the corn Mix the sticky rice and corn and steam them in a pot for 15 minutes, until the sticky rice “hatch” (the source’s word). 4. Finish with coconut milk The author says to be careful with this step. Put coconut milk into a pot, season it with salt, add the “grains” (the source’s word; it doesn’t say which) and cook over low heat until it thickens. Then “pour slowly coconut sticky rice” (the source’s wording), stir, and keep steaming so the coconut milk soaks in, “until slightly wedge match” (the source’s wording, which we can’t make out). Pour coconut milk and the scallion oil on the corn and “rinse it all” (the source’s wording). After 10 minutes, take the corn off the stove. 5. Serve Put the sticky rice and corn on a plate and add the green beans. Sprinkle with sugar if you like, and add fried onion over the rice and corn. If you want more flavour, line the plate or bowl with banana leaves before serving. Share:
