Xoi Dau Xanh

Ingredients

• Fresh coconut (optional) - 1/4 cup, grated
• Toasted sesame seeds - 2 tablespoons
• Salt - 1/2 teaspoon
• Sugar - 2 tablespoons
• Coconut milk - 1 cup
• Mung beans - 1 cup
• Sticky rice - 2 cups

Instructions

1. Rinse the sticky rice and mung beans separately under cold water until the water runs clear.
2. In a large bowl, soak the sticky rice in water for at least 4 hours or overnight.
3. In a separate bowl, soak the mung beans in water for at least 2 hours.
4. Drain the sticky rice and mung beans.
5. In a steamer, steam the sticky rice for 20 minutes.
6. Add the mung beans to the steamer and steam for an additional 10 minutes, or until both the sticky rice and mung beans are cooked and tender.
7. In a saucepan, heat the coconut milk over medium heat.
8. Add the sugar and salt to the coconut milk, stirring until dissolved.
9. Add the cooked sticky rice and mung beans to the saucepan, stirring to combine.
10. Continue cooking for 5 minutes, or until the mixture becomes sticky and well-coated.
11. Remove from heat and let it cool slightly.
12. Serve the Xoi Dau Xanh warm, garnished with toasted sesame seeds and grated fresh coconut if desired.