Recipes / Sweets and drinks / Sticky Rice

Xoi Gac (Red Gac Sticky Rice with Mung Bean), Sweetened with Monk Fruit

Name: Xoi Gac (Red Gac Sticky Rice with Mung Bean), Sweetened with Monk Fruit
Total time: 540 min
Yield: 10 servings
Cuisine: Vietnam
Ingredients: 1 to 2 gac fruit, about 2.5 to 3kg; 500g glutinous rice; 50g split mung beans; 20g coconut meat; 20g white sesame seeds; 50 to 63g kOBE Monk Fruit Blend; white rice wine; cooking oil; salt

Sweets and drinksSticky RiceVietnam8 hours soaking the rice, 1 hour cooking

This gac sticky rice comes out orange red, with glossy, chewy grains. The rice soaks for 8 to 10 hours and then drains thoroughly. The tricky part is judging how much gac flesh to use, since too little leaves the color pale.

For 500g of rice you want 800g to 1kg of gac flesh counting the seeds to get the color right. Steaming the rice twice is the secret to a tender result.

This batch weighs about 3.6kg, at roughly 184 calories per 100g.

Method

Rinse the glutinous rice and soak it for 8 to 10 hours, then rinse gently, drain and cover with a damp cloth. Soak the mung beans for 8 to 10 hours as well, changing the water 2 or 3 times.
Halve the gac, scoop the pulp into a bowl, add a splash of white rice wine and a little coarse salt, and work the flesh smooth.
Shred the coconut meat and toast the white sesame seeds until fragrant.
Mix the rice, mung beans and gac until evenly combined, picking out the gac seeds.
Bring the water in the steamer to a boil before the mixture goes into the basket. Mound it into a cone, lower the heat to medium and steam for 30 to 40 minutes.
Take the rice out and let it rest for 10 to 15 minutes, fluff it up, stir in 1 tablespoon cooking oil and cover it again.
Steam a second time for about 15 minutes over medium low heat.
Once cooked, turn the rice into a bowl, mix in 50 to 63g kOBE Monk Fruit Blend and 1 tablespoon cooking oil, spread it on a plate and scatter the sesame and shredded coconut over the top.

Tips

For 500g of rice you want 800g to 1kg of gac flesh counting the seeds to get the color right.
Steaming twice is the secret to tender sticky rice.
Working the gac flesh with a splash of white rice wine brings the color up red and takes off the raw edge.
Mix the kOBE Monk Fruit Blend in while the rice is still hot so the grains take it up evenly.
Soak the glutinous rice and mung beans together for 8 to 10 hours so both cook through at once, since staggered soaking leaves the beans hard.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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