Heat a pan and put-in the Mung beans.
Toast the Mung beans until brown.
Turn-off heat and let the mung beans cool down.
Crack the toasted mung beans using a mortar and pestle (almires). Set aside.
Heat a cooking pot and pour-in coconut milk. Let boil.
Add the sticky rice and Mung beans then stir. Cook in low heat for 15 to 20 minutes while stirring once in a while, or until the coconut milk is almost absorbed.
Add sugar then stir.
Turn off heat and transfer to a serving plate.
Serve! You may serve this either hot or cold. I like having this cold with some extra coconut milk on top.
Share and enjoy!