Rinse the glutinous rice thoroughly, then mix in the turmeric powder. Soak for 6 hours. Rinse the mung beans and soak for 2 hours.

Drain the soaked mung beans and steam until soft, then blend until smooth.

Drain the soaked rice, which should now be evenly yellow from the turmeric. Line a steamer with cheesecloth, add the rice, and mix in a pinch of salt. Once the water in the steamer is boiling, place the rice in to steam. After 15 minutes, fluff the rice and add the coconut milk. Continue steaming.

After another 15 minutes, add the sugar and half of the mung bean paste, mixing well. Steam for 5 more minutes until the sugar dissolves. Transfer the sticky rice to a tray and fluff it up.

Tear the durian flesh into small pieces. Wearing gloves, gently mix the durian into the sticky rice. Return the rice to the steamer and steam for another 5 minutes, then turn off the heat to keep it warm. When serving, top with the remaining mung bean paste and young coconut strips.

This sticky rice is delicious served hot or at room temperature. Steaming it thoroughly gives it a wonderfully chewy texture.