Xoi Nep Than

Yesterday, on a mission to buy curry paste to take to my mother (rural Indiana is not a hot bed for Asian grocers), I stopped at Joong Boo market because it was on my route; I doubted it would have Thai curry, but wanted it to as it would make my day less complicated. Alas, no Thai curry, but I did find a lovely bag of "Brown sweet wild rice." I wasn't sure what it was, but thinking I'd like it, I bought it.
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Today, I found myself in the Argyle/Broadway area to buy the curry as I am going to mom's in the morning on Monday. My mom can't remember which was her favorite--the gold, the yellow, orange, or brownish yellow--so I bought one of each.

While at one of the stores, I bought a little styro container of my favorite Vietnamese sweet snack: xoi nep than. I threw one in the cart and came home.
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While working on creating a gluten-free sourdough bread, I also decided to cook some of the brown sweet wild rice and see how it turned out. When it was done, I set it to the side.
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Dinner is over, bread is done, rice is cooled, sourdough pancakes are made and frozen for fast and easy breakfasts, and I finally have time to do an Internet search. Ah! Brown sweet wild rice is also known as Forbidden Rice or black sticky rice or black glutinous rice or black sweet rice, etc. Used in both sweet and savory applications, it turns out that it's also the exact same rice used in xoi nep than. Serendipity! I no longer need to wait for a trip to Argyle to get that lovely snack.

My searches, however haven't shown a clear path to achieve similar results to what I buy. So, I am turning to LTH, hoping that someone will know the answers. This poscontains part of the answer, but not all.

First, what I buy comes with a little container of creamy sweet 'n salty coconut stuff. My guess is that it is coconut milk or cream with a bit of salt and a lot of sugar. It's quite thick, though, as if it had some gum or thickening in it, more like a pudding. Any ideas? It's quite delicious all by itself, but adds a lovely dimension to the black rice, with the sweet, salty, and fatty mouthfeel.

Second, the mung bean paste. From the search results and the recipe I posted above, it seems as if you simply cook the mung beans, then mash and add sugar. Am I making this harder than it seems? How do I cook the beans - any specific water ratio? Or just cook in lots of water and remove when done and mash?