Rinse 4 cups glutinous rice and soak for 6 hours, then drain well. Mix the glutinous rice flour and 1 tablespoon rice flour together. Season the ground pork with 1 tablespoon sugar, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon fish sauce. Soak the shiitake mushrooms until soft, finely chop, and mix into the pork.

Wash the kale, blend, and squeeze to get 2 cups of juice. Add the juice to the flour mixture and stir well. You can use a mixer for a smoother dough. Let the dough rest for 10 minutes.

Cook the mung beans until soft, then mash them (a mixer can help). In a pan, sauté plenty of shallots until fragrant, then add the pork mixture and stir-fry. Once the pork is cooked, add the mashed mung beans and mix well. Sprinkle in more pepper—this dish needs lots of pepper and shallots for the best flavor.

Shape the dough into balls about the size of your palm, place the filling in the center, and seal to form a round ball. Line the bottom of a steamer with some of the soaked glutinous rice, arrange the dough balls on top, spaced apart so they don't stick together. Cover the balls with more glutinous rice, making only two layers to ensure even cooking.

Since I don't have a large steamer, I used two pots to steam all 20 xôi balls. Steam for about 20 minutes until the rice is cooked, then reduce the heat to keep them warm until serving. Sprinkle with more fried shallots before eating. This is a must-have hot dish for winter.