Golden Mung Bean Sticky Rice (Xôi Vò)

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 3 hours, or preferably overnight. Drain well before use.

Rinse the mung beans thoroughly. Soak the mung beans in hot water for 1 hour, then drain. Steam the mung beans over high heat for 15-20 minutes, or until very tender. You can use a steamer basket over a pot of boiling water.

While the mung beans are still hot, mash them thoroughly with a fork or potato masher until smooth. Stir in 1/4 cup of the sugar and 1/4 teaspoon of the salt. Set aside.

In a large bowl, combine the drained glutinous rice with the remaining 1/4 cup sugar, 1/4 teaspoon salt, and the coconut milk. Mix well.

Steam the seasoned glutinous rice over high heat for 25-30 minutes, or until the rice is tender and translucent. Stir the rice halfway through steaming to ensure even cooking.

Once the rice is cooked, transfer it to a large mixing bowl. Add the mashed mung bean mixture and the vegetable oil. Using a fork or your hands (once cooled slightly), gently "vò" (rub and separate) the rice and mung beans together until the rice grains are coated and fluffy, and the mixture is well combined.

Serve warm or at room temperature. Xôi Vò can be pressed into a mold for presentation or served loosely.