• Place rice and peanuts in separate bowls. Make sure the rice has enough room to expand. Then fill bowls with water until covered by 1-2 inches. Let soak for 6-8 hours, best if overnight.
• After soaking, drain both bowls thoroughly. Combine rice, peanuts, and salt together and remove any excess skins that have come off the peanuts.
• Line steamer basket with perforated parchment paper or cheesecloth. Add the rice into the steamer basket and flatten. To a large pot, add as much water as possible without it touching the bottom of the rice. Set the steamer basket aside and bring the water to a boil.
• Once the water is boiling, place the steamer basket with rice inside the pot, cover with lid but leave a small crack, and steam for 45-55 minutes until rice is cooked. Stir every 15-20 minutes for even cooking. If top looks dry, pour a little water over the rice and keep steaming.
• To serve, let cool slightly and top with sesame sugar.

Sesame Sugar

• If sesame seeds are not already toasted, toast them in a dry skillet over medium-low heat until lightly golden. Stir often and keep an eye on them so they don't burn. Take off heat and let cool.
• Transfer sesame seeds to a zip-top bag or mortar and pestle. Grind with rolling pin, mallet, or pestle until finely crushed. It should look like coarse sand.
• Add crushed sesame seeds, sugar, and a very small pinch of salt to a bowl. Stir to mix.