Sweet Black Sticky Rice with Mung Beans

This exotic-looking black rice has a nutty taste and a brown rice textured finish. It is high in fiber, has a substantial mineral content, and is a good source of iron. This delicious breakfast is sold in the street markets of Vietnam and Thailand. Thai people make this dish as a sweet pudding with coconut milk and is sold as a dessert. The Vietnamese recipe, like the one I have here, is more for breakfast or at any time of day. Despite the name, sweet sticky rice, it is gluten-free and is not sweet. For its healthy choice benefits, black sticky rice is on top of the list.
Ingredients:
2 cups black rice, soaked overnight
1 cup slit mung beans, soaked overnight
1/4 tsp salt
1/4 cup sugar
2 cups shredded coconut
Roasted sesame seeds and peanuts, crushed

Directions:
Drain mung beans and place them into a steamer set to high heat for about 20 minutes. Place the cooked mung beans into a saucepan. Add sugar with some water. Cook on low heat and smash the mung beans until all the beans look like mashed potatoes (about 10 minutes).
Drain the black rice, sprinkle with salt, and place in steamer set to high until the rice is cooked through (about 30 minutes).

To serve:
Place sticky rice onto a serving plate. Layer smashed mung beans, and top with shredded coconut, sesame seeds and peanuts.