Vietnamese Sticky Rice with Mung Bean and Coconut (Xôi Xéo)

**Prepare the Sticky Rice:** Rinse the glutinous rice thoroughly until the water runs clear. Soak the rice in water overnight or for at least 4 hours. Drain well.

**Cook the Mung Beans:** Rinse the mung beans. In a medium saucepan, combine the mung beans with 1 cup of water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are very soft and the water has been absorbed. Stir occasionally to prevent sticking. Stir in salt, sugar, and turmeric powder (if using).

**Make the Mung Bean Paste:** Mash the cooked mung beans using a fork or potato masher. For a smoother paste, use a food processor. Set aside.

**Steam the Sticky Rice:** Place a steamer basket inside a large pot. Add enough water to the pot so it doesn't touch the bottom of the basket. Line the steamer basket with cheesecloth or banana leaves (optional). Add the drained sticky rice to the basket, spreading it evenly. Sprinkle the rice with salt and sugar (if using).

**Steam the Rice:** Bring the water to a boil, then reduce heat to medium. Steam the rice for 25-30 minutes, or until it is cooked through and translucent. Stir the rice halfway through the cooking time to ensure even cooking.

**Combine Rice and Coconut Milk:** Transfer the steamed rice to a large bowl. Gently mix in the coconut milk until well combined. Let it sit for 5-10 minutes to allow the rice to absorb the coconut milk.

**Fry the Shallots:** While the rice is steaming, heat the vegetable oil in a small frying pan over medium heat. Add the thinly sliced shallots and fry until golden brown and crispy, stirring frequently to prevent burning. Remove the shallots with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

**Toast the Coconut Flakes:** In a dry pan over medium-low heat, toast the coconut flakes for 2-3 minutes, or until lightly golden brown, stirring constantly to prevent burning.

**Assemble the Dish:** To serve, spoon a generous portion of sticky rice onto a plate or bowl. Top with a spoonful of mung bean paste, crispy fried shallots, and toasted coconut flakes.

**Enjoy!** Serve warm.