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1
Put the rice in a bowl and add water to cover by 1 inch.
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2
Let stand for at least 2 hours (or even overnight).
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3
Dump the rice into a colander and rinse under cold running water.
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4
Shake the colander to expel extra water and then return the rice to the bowl.
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5
Add the hominy, breaking it up into individual kernels.
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6
Toss the rice and hominy with 1/4 teaspoon of the salt.
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7
Fill the steamer pan halfway with water and bring to a rolling boil over high heat.
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8
If you are concerned about cleanup and/or the rice falling through the holes of the steamer tray, line the tray with a piece of parchment paper or banana leaf, leaving a few holes uncovered for heat circulation.
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9
Pour the rice and hominy into the tray, keeping the mixture 1 inch away from the edge where condensation will collect.
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10
Place the tray in the steamer, cover, and steam the rice for 20 minutes, or until the rice is shiny, tender, and slightly chewy; the hominy is already cooked.
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11
To ensure even cooking, give the rice a big stir with chopsticks or a spatula 2 or 3 times during steaming.
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12
Take care when lifting the lid that you dont allow any condensation to drip onto the rice and hominy and that you are not burned by the steam.
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13
At the end of each stirring, gather the grains back into a mound in the center, leaving a 1-inch border between the rice and the edge of the steamer tray.
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14
When the rice is done, lower the heat to keep it hot.
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15
While the rice and hominy steam, put the sesame seeds, the remaining 1/2 teaspoon salt, and the 1 tablespoon sugar in a mortar and crush with a pestle to a fine, sandy texture.
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16
(Or, use an electric mini-chopper and process for 10 seconds.)
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17
Set aside.
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18
To serve, turn off the steamer, fluff the rice and hominy, and transfer to a platter, spreading it out into a 1-inch-thick layer.
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19
Sprinkle the mung bean on top and then follow with the sesame mixture and finish with the shallot.
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20
Serve with a small bowl of sugar for anyone who wants a little extra sweetness.
