Xôi vò, sticky rice with mung beans

Directions

1. Soak the sticky rice and mung beans for at least 5 hours, ideally overnight. ⏱ 5 hr
2. Cook the beans in a steamer with a pinch of salt until they burst. Let them cool for 5 minutes, then blend them finely and form small balls. ⏱ 5 min
3. Drain the rice and dry it with a clean cloth, in small batches, until it is completely dry. ≈ 2 min
4. Mix the three-quarters of the mashed beans with the rice, gently pressing between your fingers to coat the grains, then add a pinch of salt and a little oil to add shine. ≈ 4 min
5. Cook the rice in a steamer. When it is almost cooked, add the sugar and stir with a wooden spoon, then continue cooking for 3 to 4 minutes. ⏱ 4 min
6. Pour the rice onto a large dish or platter, add the remaining half of the mashed beans, mix well, and spread evenly until it is completely cool. ⏱ ≈ 20 min