Pour the yellow mung beans into a bowl filled with water and let them soak overnight.

Rinse the beans and cook them in a saucepan filled with water for 20 minutes. Drain.

Place the cooked beans, sugar and grated coconut in a blender. Blend until a smooth paste is obtained.

Place the dough in a saucepan and cook over low heat, stirring very regularly to dry the dough. It usually takes 2-3 minutes. Pour the dough into a bowl and set aside.

In a saucepan, warm the water with the oil and the powdered sugar.

Put the glutinous rice flour in a bowl and pour the water, gradually, stirring regularly with a large spoon and using your hands.

Form a ball of soft, non-sticky dough. If the dough sticks to your fingers, add a little flour. If it is very brittle, add a tablespoon of water.

Form small balls of mung bean paste about 1-2 cm in diameter. At the same time, form balls (+ big) of rice pasta that flatten you in the palm of the hand. Place a bean ball in the center and close by folding the ends of the rice paste.

To perfect the shape of the balls, roll them in your hands.
Heat a saucepan of water until simmering.Drop in the coconut beads and wait until the pearls rise to the surface of the water, that will mean they are cooked!

Remove them from the water using a tablespoon and place them on a plate that you have previously filled with grated coconut. Roll the pearls into the coconut and set aside.

Coconut pearls are eaten slightly warm, so you can eat them directly or keep them in the refrigerator. To warm them up, place them in the steamer basket for a few minutes.

You can also freeze the coconut pearls before cooking and immerse them in boiling water when you want to eat them.