In a heat-safe container, soak mung beans in boiling water for 10 minutes. Mix the beans into the water well so they don't clump when you add the water.

Meanwhile, rinse your sweet rice well until the water runs clear (this should take 2-3 rinses)

Drain your soaked mung beans over a mesh strainer with your sweet rice and drain well. I like to mix the two ingredients in the strainer to drain out as much water as I can.

Transfer to a rice cooker, and add canola oil and salt, and mix well until evenly incorporated. Gently level the mixture, giving everything some space to expand (aka, don't press down the mixture).

Add 300-315 mL water (do 300 if you want it drier and fluffier, 315 mL if you like your sticky rice stickier and softer). Level again and add a pandan leaf knot (if using) on top. Be sure to muddle/bruise the pandan leaves before adding to the pot to get more flavour.

Then turn on your rice cooker! I have a rice cooker that is automatic and has one setting. Once the rice cooker flicks from "Cook" to "keep warm", DO NOT OPEN the rice cooker. Let it steam and cook through for another 15-20 minutes before opening the lid.

Meanwhile, make the peanut sesame topping by combining roasted red skin peanuts, toasted sesame seeds, sugar and salt. This topping makes more than enough for 3 servings. Feel free to adjust the salt amount as desired (or omit completely since I added salt to the sticky rice cooking process already)

Once 15-20 min has elapsed, fluff the sticky rice with chopsticks.

Top with the peanut sesame topping, fresh coconut meat and fried shallots! I didn't have any left by the time I had finished testing this recipe, but the fried shallots are a must!