Soak the mung beans and rinse the glutinous rice, then soak the rice for 2 hours. Soak the butterfly pea flowers in a small cup of hot water to release the color, then strain to get the blue water. Drain the rice, then mix it with the butterfly pea flower water, mung beans, and 1 teaspoon salt. Add the shredded coconut and mix well. Cook everything together in a rice cooker.

When the rice cooker switches to 'warm,' let it sit for 10 minutes before opening the lid. Fluff the sticky rice. The sticky rice will be soft and rich thanks to the coconut. For extra flavor, sprinkle with roasted peanuts before serving.