Xoi Com (Green Rice Flake Sticky Rice with Coconut), No Added Refined Sugar

Method

1. Fresh com only needs a light rinse. Dried com soaks in warm water for 10 to 15 minutes until soft, then drains.
2. Rinse the glutinous rice, soak it in cold water for 4 to 6 hours or overnight, drain it and toss it with a little salt.
3. Soak the mung beans in warm water for about 2 hours until soft, drain them and steam them, then either mash them or leave them whole.
4. Cook the glutinous rice in a rice cooker or steamer with a few pandan leaves for aroma, with the water only just covering the grains.
5. Put 200ml coconut milk and 90g kOBE Monk Fruit Blend in a small pot over low heat and stir until dissolved and slightly thickened, then turn off the heat once it simmers.
6. Add the com to the pan of coconut milk and fold gently over low heat until every flake is coated and tender.
7. Fluff the cooked glutinous rice, fold in the coconut coated com and add the mung beans if desired.
8. Serve on a plate and scatter shredded coconut and roasted sesame seeds or crushed roasted peanuts on top.

Tips

• Fresh com gives more aroma and a better chew than dried com.
• The water for the glutinous rice should only just cover the grains, as more water makes it mushy.
• Dried com is soft enough after 10 to 15 minutes in warm water, and longer breaks the flakes down.
• Fold the com with the coconut milk gently over low heat so the flakes stay whole.
• Mix the com into the rice while both are still warm, since two cooled mixtures never come together.