Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.

Soak the rice with room temp water for at least 4 hours and up to overnight.

Preheat the steamer by bringing it to a full boil over high heat. Drain the rice very well, shaking off excess water.

Line a steamer rack with moist muslin or a thin white tea towel and place the rice on the cloth. Steam the rice for 20-25 minutes over rapidly boiling water.

While the rice is cooking, make the coconut syrup by combining coconut milk, sugar, and salt in a small pot. Cook over medium heat, and cover once it starts bubbling.

Reheat the syrup when the rice is almost done. Pour the syrup over the rice in a mixing bowl and let sit for 20 minutes.

Fold the rice to redistribute the syrup and let sit for another 20 minutes or until ready to serve.

Stir the rice flour into the water until there are no more lumps.

Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil.

Remove from heat and let the mixture cool completely before serving.

Rinse the beans in cold water and cover with about 2 cups of water in a small pot.

Over medium heat, bring the water to a simmer, then immediately remove from heat and cover for 10 minutes.

Drain and rinse the beans. Lay on a paper towel to dry.

Toast the beans in a lightly greased sauté pan over medium high heat until dry and crunchy.

Let cool and store in an airtight container for up to 1 month.