Sticky Rice with Mung Bean (Grace, Paris)

In this dish, the mung beans were dry roasted, pounded coarsely and then cooked with the glutinous rice and coconut milk on low heat. I love eating this snack drizzled with evaporated milk.


  • 1 ½ cups glutinous rice (Sticky rice)
  • 1 cup mung beans
  • 1 ½ cups coconut milk
  • 1 cup cane-sugar
  • evaporated milk (optional)


  1. Toast monggo beans (mung beans) until golden brown. Remove from fire.
  2. Then on a flat surface crush the toasted monggo beans with a rolling pin. Discard the loose skin from the crushed seeds.
  3. On another pan boil the glutinous rice with water.
  4. Add the coconut milk and sugar into the boiled glutinous rice.
  5. Add the toasted mung beans into the glutinous rice. Continue cooking until the monggo beans are cooked thoroughly.
  6. Serve with evaporated milk on top.

Posted by: Grace / Finance / Paris, France

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