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. After soaking, 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. While the rice and mung beans are steaming, heat the coconut milk in a saucepan over medium heat.
8. Add the sugar and salt to the coconut milk, stirring until completely dissolved.
9. Once the sticky rice and mung beans are cooked, add them to the saucepan with the coconut milk mixture, stirring gently to combine.
10. Continue cooking for 5 minutes, or until the mixture becomes sticky and well-coated with the coconut milk.
11. Remove from heat and let it cool slightly before serving.
12. Serve the Xoi Dau Xanh warm, garnished with toasted sesame seeds and grated fresh coconut if desired.