To begin, rinse the glutinous rice under cold water until the water runs clear. This removes excess starch and ensures the rice doesn’t become overly sticky. Transfer the rice to a large bowl, cover with water, and soak for at least 4 hours or overnight.

While the rice soaks, rinse the mung beans and soak them in a separate bowl with water for 2 hours. After soaking, drain and steam the mung beans over medium heat for 15-20 minutes until they are soft but still hold their shape. Mash them lightly with a fork or pestle to form a coarse texture. Set aside.

After soaking, drain the rice and transfer it to a large mixing bowl. Add salt to the rice and mix well to distribute evenly. The salt enhances the flavour of the rice and balances the sweetness of the coconut milk.

Prepare a steamer and line the steaming basket with cheesecloth or a clean kitchen towel to prevent the rice from falling through. Place the salted rice into the steamer basket and steam over medium heat for 20 minutes. Make sure the water does not touch the rice.

While the rice is steaming, combine coconut milk, sugar, and a pinch of salt in a small saucepan. Heat gently over low heat, stirring until the sugar dissolves. Do not let the mixture boil, as this could affect the texture of the rice.

After 20 minutes of steaming, drizzle half of the coconut milk mixture over the rice. Gently toss with a fork or chopsticks to mix. Continue steaming for another 10 minutes to allow the rice to absorb the coconut milk fully.

Once the rice is tender and fragrant, remove it from the steamer. Carefully fold in the mashed mung beans to create layers of flavour and texture. Transfer the rice mixture to a serving platter.

To serve, sprinkle the sticky rice with fried shallots, roasted peanuts, and sesame seeds for added crunch and aroma. Pair the Xôi with grilled meat, boiled chicken, or simply enjoy it on its own. For an authentic presentation, serve on banana leaves or in small bowls to highlight its traditional roots.