Rinse the sticky rice, mix turmeric powder in a basin of water then soak the rice in the water overnight.

Rinse the mung beans, soak until softened and enlarged. Then steam, finely grind and shape into round balls. Note: when shaping the mung bean balls, add some salt to enhance the flavor.

After soaking the rice, drain and toss with some salt, put in a steamer and steam until cooked.

Peel the shallots, rinse, slice into really thin slices. Then fry in a wok with cooking oil until yellow.

When the rice is fully cooked, fluff into a serving platter, slice ground mung beans and scatter on top with fried shallots. Perfect when served with cucumber salad, boiled chicken or Vietnamese ham.