In a large bowl, combine the two varieties of sticky rice. Rinse with cool water, pour out the water, and repeat a few times until the water runs fairly clear. Add enough water to cover the rice by at least an inch. Let the rice soak for at least six hours. Overnight is preferred.

To make the optional mung bean topping, rinse the mung bean. Boil in a medium saucepan with enough water to cover the beans by at least an inch. Cook over medium heat for 25-30 minutes or until the beans are soft and will easily mash when pressed between two fingers.

Strain and transfer into a small bowl. Add ⅓ cup of sugar and salt. Mix well. The sugar should melt with the heat of the warm beans. Set aside.

To cook the rice, strain and transfer the rice into a bamboo steamer. Cover and steam for 20-30 minutes or until you get your desired texture. Make sure to stir the rice at least once during cooking for even cooking.

While the rice is cooking, start the coconut milk mixture. Heat the coconut milk, ½ cup of sugar, and ¾ teaspoon salt. Cook until the sugar is dissolved, and the coconut milk is steamy. Don’t let it boil as this will cause the milk to curdle.

Transfer the warm cooked rice into a large bowl. Toss to break the rice up. Slowly add the coconut milk mixture. Stir until the coconut milk mixture has been absorbed and the sticky rice is evenly coated.

Spread the mung bean mixture on top of the rice.

Toss the grated coconut with a pinch of salt. Distribute evenly over the top.

Finally, sprinkle with the toasted sesame seeds.

Serve warm or at room temperature. Enjoy!