Sticky rice with turmeric and mung beans

Serves 6 Starters and mains

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Method

Put the rice in a bowl, cover with cold water and leave to soak overnight. Drain the rice and rinse it under cold running water until the water runs clear. Put the mung beans in a bowl, cover with cold water and leave to soak for 3 hours. Drain the mung beans well and place in a small saucepan with enough cold water to cover. Bring to the boil, then reduce the heat and simmer for 30-40 minutes, until the mung beans are soft. Drain well and allow to cool slightly. Press the mung beans between your hands to squeeze out the excess water. Shape them into a large ball and allow to cool. Peel the turmeric and pound it in a mortar and pestle into a fine paste. Sprinkle the rice with the sugar and 1tsp salt, and stir through the turmeric. Place the rice in a steamer lined with muslin cloth and steam it for 30 minutes. Remove the lid from the steamer and check that the rice is cooked (it should be tender all the way through). To serve, shave the mung bean ball over the rice. Sprinkle the fried shallots and shallot oil on top and eat the rice with your fingers.