Rinse the mung beans well and soak until soft. Rinse and soak the glutinous rice until it expands. Simmer the lotus seeds until tender. Once everything is soft, combine them and mix well. Add the coconut milk and enough water to reach the right amount of liquid. If you need more liquid, add water. Stir in a pinch of salt. Cook in a rice cooker as you would regular rice.

When the rice cooker switches to 'warm', let it sit for about 10 minutes before opening the lid. This helps the sticky rice finish cooking with the steam. Crush the roasted peanuts and sprinkle on top. Serve the sticky rice hot for a delicious, rich coconut flavor and the nutty taste of lotus seeds and mung beans.