Xôi Xéo (Hanoi Sticky Rice with Hand-Cut Mung Bean)

1. Rinse sticky rice under water. Add sticky rice to a large bowl, add plenty of water and turmeric powder. Soak sticky rice for at least 2-3 hours.
2. Rinse split mung beans under water. Add to a bowl and fill with water. Soak mung beans for at least 2-3 hours.

Cooking the Sticky Rice

1. Drain sticky rice and then toss with 1/2 teaspoon salt. Steam until soft, about 25-30 minutes, give the rice a stir halfway.
2. If you want the sticky rice to be softer and richer, add 3-4 tablespoons of coconut milk to the rice and mix. Continue to steam for another 2-3 minutes.

Cooking the Mung Beans

1. Drain mung beans and toss with 1/4 teaspoon salt. Steam until soft, about 15-20 minutes. Taste and add more salt if needed.
2. Let the mung beans cool down slightly but still warm. Then either mash them, or pound them with a mortar and pestle, or process them finely in a food chopper/food processor. After that, form the mung bean powder into two balls. It is important that you form the mung bean balls while the beans are warm, otherwise it may fall apart easily.

Putting the Dish Together

1. Place steamed sticky rice on serving plates or in serving bowls. Use a knife to cut the mung bean balls into thin slices onto the sticky rice.
2. Sprinkle a lot of fried shallots on top, then serve immediately.