Wash and rinse the glutinous rice. Set it aside for later use.

In a skillet over medium heat, toast the mung beans until they turn brown and release a nutty roasted aroma.

Crack the Mung Beans:

Transfer the roasted mung beans to a tray or flat surface. Roll a rolling pin through the beans to crack them open. Alternatively, use a food processor to pulse them a few times without pulverizing. Remove some pulverized skins by running the cracked mung beans through a coarse sieve.

In a pot over medium heat, bring coconut milk and 1 cup of water to a simmer. Add the glutinous rice and cracked mung beans. Cover the pot and lower the heat to low once it starts simmering again.

Cook for about 20 minutes, stirring occasionally, until the rice and mung beans have expanded and softened. Add more water if needed, ensuring most liquids are almost absorbed when cooked.

Add the sugar and half of the coconut cream to the pot. Stir and cook for an additional 5 minutes.

Serve and Enjoy:

Turn off the heat and transfer the porridge to individual bowls. Top each serving with a dollop of coconut cream.