Soak the rice and beans. Rinse the glutinous rice until the water runs mostly clear. In a large bowl, combine the rice, 100 g of the mung beans, the salt, and the turmeric in enough cold water to cover by 2 inches. Soak at least 6 hours, or overnight. In a separate bowl, soak the remaining 100 g of mung beans in cold water for 2 to 4 hours.

Drain and steam the rice. Drain the rice and bean mixture well and shake off as much water as you can. Line a steamer basket with damp cheesecloth, spread the rice in an even layer, and steam over boiling water for 15 minutes. Lift the cloth, flip the rice over in chunks with a spatula so the bottom moves to the top, drizzle with the oil, and steam 10 to 15 minutes more, until every grain looks translucent and chewy with no chalky white center. Keep covered.

Steam the beans for the paste. Drain the separately soaked mung beans and steam for 20 to 25 minutes, until they crush easily between your fingers.

Make the paste ball. While the beans are still steaming hot, transfer them to a bowl with the 1/2 teaspoon of salt and mash thoroughly with a potato masher or pestle until no whole beans are left. Pack the hot mash into a tight ball (or a short cylinder) using plastic wrap, twisting the ends to compress it. Chill at least 30 minutes so it firms up.

Fry the shallots. If not made ahead, slice the shallots thin and fry in a generous amount of neutral oil over medium-low heat, stirring, until evenly golden, about 12 to 15 minutes. Lift out with a slotted spoon and drain on a rack or paper towels. They crisp more as they cool. Reserve the oil.

Slice and assemble. Unwrap the chilled bean ball and slice it into shavings 2 to 3 millimeters thick with your sharpest knife: long angled strokes. Scoop warm rice into bowls (or onto banana leaves), lay a few bean slices on top, add a generous handful of fried shallots, and drizzle with a spoonful of the warm shallot oil. Add chicken floss, peanuts, or cha lua if you like.