Savory Sticky Rice with Mung Bean and Fried Shallots

Rinse glutinous rice and mung beans separately. Soak the rice in cold water with 1/4 tsp salt and turmeric powder for at least 8 hours or overnight. Soak mung beans in cold water for at least 4 hours or overnight.

Drain soaked mung beans. Place them in a steamer basket over boiling water and steam for 15-20 minutes, or until very tender.

While still warm, mash the steamed mung beans with 1/2 tsp salt and 1/2 tsp sugar until smooth. Form into a compact log or ball, then set aside.

Heat vegetable oil (or lard) in a pan over medium heat. Add thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy. Remove shallots with a slotted spoon and drain on paper towels, reserving the oil.

Drain the soaked glutinous rice. Toss it with 2 tbsp of the reserved shallot oil and 1/4 tsp salt. Spread the rice evenly in a steamer basket lined with a clean cloth or parchment paper. Steam for 25-30 minutes, or until tender and chewy.

Fluff the cooked sticky rice. Grate a portion of the mung bean paste log over the rice, or crumble it by hand. Drizzle with more shallot oil, sprinkle with crispy fried shallots, chopped green onions, and a pinch of black pepper. Serve warm.