Sticky Rice Patties (4) Recipe
Traditional Vietnamese sticky rice filled with savory pork, mung beans, black pepper
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Ingredients
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Ingredients for Sticky Rice Patties
Method
Directions for Preparing Sticky Rice Patties
- 1
Prepare the Sticky Rice
Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
- 2
Cook the Mung Beans
In a small saucepan, add the soaked mung beans and cover with 2 cups of water. Bring to a boil, then reduce heat and simmer for 20-30 minutes until soft. Drain and set aside.
- 3
Prepare the Filling
In a skillet, heat a little oil over medium heat. Add the minced garlic and shallot, sauté until fragrant. Stir in the ground pork, cooked mung beans, soy sauce, salt, and black pepper. Cook until the pork is browned and cooked through, about 5-7 minutes. Remove from heat and let cool.
- 4
Steam the Sticky Rice
After soaking, drain the sticky rice. Place the rice in a bamboo steamer lined with cheesecloth. Steam over boiling water for about 30-40 minutes, or until the rice is translucent and sticky.
- 5
Shape the Patties
Once the sticky rice is cooked, let it cool slightly. Wet your hands and take a handful of sticky rice, flatten it out, and place a spoonful of the pork filling in the center. Fold the rice over the filling and shape it into a patty. Repeat until all the rice and filling are used.
- 6
Fry the Patties
In a large skillet, heat oil over medium heat. Fry the patties until golden brown and crispy on both sides, about 3-4 minutes per side. Drain on paper towels.
- 7
Serve
Serve the sticky rice patties warm with additional soy sauce or dipping sauce on the side.