Xôi Chiên Phồng

Fried Sticky Rice Ball

2 cups cooked sticky rice
1/2 cup cooked mung bean
2 T vegetable oil
2 T sugar
1/4 t salt
Oil to fry

Mix them all together and knead until smooth (I use clear polyethylene food handling glove and it makes this job so clean). Divide dough into small patties.
Put oil enough to deep fry (cover the balls). When oil is sizzling hot, put balls to deep fry. When the down side seems harden, turn and use your spoon or spatula to press around the ball to make it puff up. Continue to fry until golden brown.
Serve with roasted chicken or duck.

Sticky Rice: Soak sticky rice in water for 4 hrs. Put in electric rice cooker and add water just enough to cover the rice (same level). Let it cook.

Shortcut: If you're not making these balls from left over sticky rice, you can soak rice and mung bean together and put in electric rice cooker to cook them.