Steamed Rice Cake with Mung Beans

Rinse the glutinous rice under cold running water until the water runs clear, then drain well in a fine-mesh sieve.

Rinse the skinless yellow mung beans under cold water and drain thoroughly in a separate sieve.

In a large mixing bowl, combine the drained glutinous rice, mung beans, salt, and sugar, stirring well to distribute the seasonings evenly throughout.

Fill a large pot with water and bring to a boil over high heat, then place a steamer rack or bamboo steamer insert into the pot.

Transfer the rice and mung bean mixture to a steamer-safe dish or bowl that fits inside the steamer, spreading it in an even layer.

Place the dish on the steamer rack, cover with a lid, and reduce the heat to medium.

Steam for 35–40 minutes until the rice is fully cooked and tender, and the mung beans are soft; add more boiling water to the pot as needed to maintain steam.

Remove the steamed rice cake from the steamer and let it rest for 3–5 minutes.

Run a knife around the edges of the dish to loosen the cake, then turn it out onto a serving plate or cut into portions directly in the dish if preferred.