Vietnamese Sticky Rice

Instructions

1. Prepare the rice
   Drain the soaked glutinous rice thoroughly. Line a steamer with cheesecloth or a thin kitchen towel. Add the rice, spreading it evenly. Steam over medium-high heat for about 25-30 minutes until the rice is translucent and sticky.
2. Cook the mung beans
   Drain the soaked mung beans. Steam them in a separate steamer for about 15 minutes until soft. Mash them lightly with a fork and set aside.
3. Prepare the toppings
   Heat oil in a wok or large skillet over medium heat. Add the sliced shallots and stir-fry until golden brown, about 3-4 minutes. Remove half for garnish. Add the Chinese sausage and dried shrimp to the remaining shallots and stir-fry for another 2-3 minutes until fragrant.
4. Season the mixture
   Add fish sauce, sugar, and white pepper to the wok. Stir well to combine all the flavors. Cook for an additional 2 minutes until the sauce thickens slightly. Remove from heat and mix in the chopped green onions.
5. Assemble the sticky rice
   Transfer the steamed sticky rice to a large bowl. Gently fold in the mashed mung beans. The rice should still be very hot so the beans will incorporate well. Season with salt and mix thoroughly.
6. Serve the dish
   Divide the sticky rice among serving plates. Top generously with the sausage and shrimp mixture. Sprinkle with the reserved fried shallots. Serve immediately while still warm.