The sticky rice is soaked overnight, left to drain, and then steamed. Mung beans are peeled, steamed and finely crushed. The steamed sticky rice iscoatedwith crushed mung beans. The sticky rice must be very greasy, soft and the rice grains do not stick together.
It is simple to cook a sweet soup. Put sugar and tapioca in water and stir. Boil the mixture until it looks glassy. Ladle the soup into a bowl and put sticky rice coated with mung beans on a plate. Mix the sticky rice and soup to enjoy a tasty dish of xoi che.
Xoi cheis made from the simple ingredients of sticky rice, mung beans and tapioca.
The harmonious combination of sweet soup and sticky rice coated with mung beans makes an elegant desert.
Places for trying Xoi che in Hanoi:
– Xoi che Ba Thin at no.93, Hang Bo street.
– Xoi che at no.66B, Tran Hung Dao street.
– Che Muoi Sau at no.16, Ngo Thi Nham street.