Xoi

Place 400g glutinous sweet rice in a large glass bowl, cover with 10cm (4 inches) of cool tap water, and stir in 1.5g (1/2 tsp) ground turmeric until the water is a uniform pale golden color. Place 200g peeled split mung beans in a second separate bowl, cover with 7.5cm (3 inches) of cool tap water. Let both soak for 4 hours at room temperature (or 8 hours in the refrigerator) until grains are plump and break easily when pinched between two fingers. Drain both thoroughly in a fine-mesh sieve after soaking, shaking off all excess water.

Transfer the drained mung beans to a small 1.5L saucepan, add 2.5g (1/2 tsp) fine sea salt and 240ml (1 cup) cool water, and bring to a rolling boil over medium-high heat (heat setting 7 out of 10). Once boiling, reduce heat to low (heat setting 2 out of 10), cover the pan with a tight-fitting lid, and simmer for 18-20 minutes until beans are completely tender and crush smoothly when pressed with the back of a spoon. Remove from heat, mash into a thick, lump-free paste with a potato masher or fork, stir in 4g (1 tsp) white sugar, cover, and set aside to keep warm.

Heat 45ml (3 tbsp) vegetable oil in a small 20cm skillet over medium-low heat (heat setting 4 out of 10). Add the thinly sliced shallots, stir to coat fully in oil, and fry for 7-9 minutes, stirring every 1 minute with a heatproof spatula, until shallots turn a pale, even golden brown and turn crisp. Watch closely during the final 2 minutes of cooking to prevent burning, as shallots can turn bitter quickly. Use a slotted spoon to transfer the crispy shallots to a paper-towel lined plate to drain, and reserve the shallot-infused oil left in the pan.

Line a 30cm bamboo steamer basket with a layer of clean cheesecloth, then spread the drained, turmeric-tinted glutinous rice in an even 2.5cm (1-inch) layer across the cheesecloth. Cover the steamer, and set it over a wok filled with 5cm (2 inches) of gently boiling water over medium heat (heat setting 5 out of 10), ensuring the water level never touches the bottom of the steamer basket. Steam the rice for 25-30 minutes total, lifting the lid every 10 minutes to fluff the rice with a fork to ensure even cooking. Halfway through the steaming time (at the 15 minute mark), drizzle 30ml (2 tbsp) of the reserved shallot-infused oil and 1.25g (1/4 tsp) salt over the rice, tossing gently to coat evenly. The rice is done when it is chewy, translucent, and has no hard white core at the center of each grain.

While the rice steams, pour 240ml (1 cup) full-fat coconut milk into a small saucepan, add the remaining 1.25g (1/4 tsp) fine sea salt, and warm over low heat (heat setting 2 out of 10) for 3-4 minutes, stirring occasionally with a small spoon, until the coconut milk is smooth, fully combined, and just starting to bubble at the edges. Do not bring the coconut milk to a rolling boil, as this can cause it to separate and become grainy. Remove from heat and set aside.

Once the rice is fully steamed, divide it evenly between 4 warm serving plates. Top each plate of rice with a 60g (1/4 cup) scoop of the warm mashed mung bean, a 60ml (1/4 cup) drizzle of warm coconut sauce, a sprinkle of crispy fried shallots, and a pinch of roasted white sesame seeds. Serve immediately while the dish is hot for the best texture and flavor.