Steamed Coconut Sticky Rice with Mung Bean and Sesame
Velvety steamed sticky rice infused with coconut milk, layered with sweet mung bean paste and toasted sesame seeds for a traditional Vietnamese dessert. This vietnamese-inspired desserts ready in about 80 minutes layers glutinous sticky rice, coconut milk, sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups glutinous sticky rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1 cup mung beans, split and hulled
- 2 cups water
- 3 tbsp toasted sesame seeds
- 2 leaves pandan leaves (optional)
Instructions
- Step 1: Rinse 2 cups glutinous sticky rice under cold water until the water runs clear. Soak rice in water for at least 4 hours or overnight.
- Step 2: Rinse 1 cup split hulled mung beans and soak in water for 2 hours. Drain and steam mung beans over boiling water for 20 minutes until soft.
- Step 3: Mash steamed mung beans until smooth, then mix in 2 tbsp sugar and a pinch of salt.
- Step 4: Drain soaked sticky rice and steam over boiling water for 20 minutes with 2 pandan leaves placed on top for fragrance if using.
- Step 5: In a saucepan, combine 1 1/2 cups coconut milk, 1/2 cup sugar, and 1/2 tsp salt. Heat gently and stir until sugar dissolves.
- Step 6: Place half of the steamed sticky rice in a serving bowl, spread the sweet mung bean paste evenly over it, then top with the remaining sticky rice.
- Step 7: Pour warm sweetened coconut milk over the layered rice and mung bean. Sprinkle 3 tbsp toasted sesame seeds on top before serving warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Steamed Coconut Sticky Rice with Mung Bean and Sesame take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Steamed Coconut Sticky Rice with Mung Bean and Sesame?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Steamed Coconut Sticky Rice with Mung Bean and Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Coconut Sticky Rice with Mung Bean and Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Coconut Sticky Rice with Mung Bean and Sesame?
Vietnamese desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
