Prep:

1. Rinse rice and beans separately under cold water until water runs clear
2. Drain and soak mung beans in separate bowl (water to cover the rice and beans by an inch) for at least 4 hours or overnight.
3. Drain and soak rice with turmeric powder (water to cover the rice and beans by an inch) for at least 4 hours or overnight.

Cook:

1. Rice: Wash the rice thoroughly and place it in a steaming basket over 2 cups of boiling water. Cover and steam for 20 minutes or until the rice is soft and sticky. Transfer to a bowl and season with salt, sugar, and turmeric. Mix well to distribute the color and flavor.
2. Beans: Drain and rinse the beans again, and place them in a steaming basket over some boiling water. Cover and steam for 15-20 minutes or until the beans are tender and mushy. Transfer to a bowl and mash them with a fork, a potato masher, or a food processor. Shape the mashed beans into a firm and compact ball.
3. Toppings: Peel and thinly slice the shallots. Heat some oil in a skillet over medium-high heat and fry the shallots, stirring occasionally, for 10 minutes or until they are crispy and golden. Transfer to a paper towel-lined plate to drain the excess oil. Reserve some of the oil for later.

Serve:

1. Divide the rice into serving bowls, and shred some mung bean paste over it. The paste is made from the bean ball that you formed earlier.
2. Drizzle some of the reserved oil over the rice and enjoy hot or warm!