Eat, rice
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Xôi Bắp / Sticky Rice with Hominy Corn

Xôi bắp or sticky rice with hominy is an everyday staple in Vietnam. It is such an every man dish that you cannot find it at the restaurants, but rather you would have to find a traveling peddler to purchase this dish. As Vietnam’s economy continues to grow, traveling food peddlers are increasingly a thing of the past. It is now more important to learn how to make this country side dish to preserve the culture. Sticky rice with hominy is a mild dish that goes well with any topping. Traditionally, it is topped with mung bean paste, shredded coconut meat and a salty and sweet sesame peanuts mix. This is a great recipe to serve a large crowd and it also freezes well.

Difficulty: Medium / Serving: 6 / Time: 5 hours soaking time and 1 hour to cook


1 cup of peeled split mung bean

2 cups of sweet rice

3 15 oz. cans of Goya white hominy

1 package of frozen shredded coconut meat

1/3 cup of unsalted roasted peanuts

1/3 cup of roasted sesame seeds

1 teaspoon of chicken bouillon powder

Sea salt


2 tablespoons of garlic oil (brown a few cloves of garlic with a few tablespoons of vegetable oil)

Optional: Fried Shallots

Equipment: a wide bottom steamer. (This process goes faster if you have a second steamer to steam the mung bean and rice at the same time.)


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Soak 1 cup of mung beans and 2 cups of sweet rice in 2 separate bowls submerged in water for at least 5 hours. This is best done overnight.


Drain the rice and season it with 1/2 + 1/8 teaspoon of sea salt. Mix to combine the ingredients.


Strain the hominy beans and rinse thoroughly to get rid of any brine. Season with 1/4 teaspoon of salt and 1/2 teaspoon of sugar. Mix and set aside.


Drain the mung beans and steam the mung bean for 20 minutes. Spread the mung bean evenly and make a hole in the center to allow steam to come through.

After 20 minutes, mix 1 teaspoon of chicken bouillon powder with the mung bean. Mash the mung bean with the back of the spoon so it becomes a paste. Turn off the heat and set aside.



Spread the rice evenly and make a hole in the center to allow the steam to come through the opening. Steam the sweet rice for 10 minutes.

After 10 minutes, add the hominy to the top of the rice and add 1 cup of water evenly to the mix.


Steam for another 10 minutes and then mix up the rice and hominy together and steam them for another 10 minutes. Total steaming time for the rice is 30 minutes.


Add 2 tablespoons of garlic oil to the rice at the end for additional flavor.


Make the sesame peanut topping by pulsing the 1/3 cup of sesame seeds and 1/3 cup of unsalted roasted peanuts in a food processor until it becomes a rough powder. You can also ground the sesame seeds and peanuts with a mortal and pestle. Mix this with 1/4 teaspoon of sea salt and 1 teaspoon of sugar.

To serve this dish. add a serving of sticky rice to a bowl and sprinkle with some of the peanuts sesame mix. Top the sticky rice with fresh coconut meat and chunks of mung bean. Sprinkle some fried shallots for an additional crunch. The slightly sweet and salty combination makes this sticky rice particularly addicting.




For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

This entry was posted in: Eat, rice
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