Xôi Xéo Biscuits
Mung Beans Biscuits
Recipe and photo by Capitol Jill Baking.
Founded by Jill Nguyễn, Capitol Jill Baking is a neighborhood sourdough microbakery and workshop in the heart of Washington DC.
Makes 8 biscuits, about 145 grams each
Xôi Xéo (Mung Bean Sticky Rice) is the quintessential fall treat from Hà Nội, and is something I crave whenever the leaves change color. These Xôi Xéo biscuits are almost as good as the real things - it’s fragrant, tender, savory, and with the perfect crispy edges. And the best part, you can make them in an hour, and it’s much more forgiving than making the perfect Xôi Xéo.
MUNG BEANS
60 grams peeled mung beans, rinsed
Pinch of salt
WET INGREDIENTS
200 grams buttermilk, cold from the fridge
40 grams sourdough starter, discard or active
10 grams (about 2 teaspoons) soy sauce or Maggi sauce
1 egg for egg wash
DRY INGREDIENTS
332 grams (2 ¾ cups) all-purpose flour
12 grams (1 tablespoon) granulated sugar
8 grams (2 teaspoons) salt
10 grams (2 teaspoons) baking powder
2 grams (a full ¼ tsp) baking soda
½ tsp turmeric
160 grams butter, cold, grated
AROMATICS
8 grams (about 3 tablespoons) Coastal Purple Shallot
8 grams (about 2 tablespoons) Northern Mountain Garlic, minced
40 grams sweet corn (from the can)
A handful (about 5 grams) chopped scallions
All of the cooked and cooled mung bean mixture