Bean

Mung Bean Layer • dried split mung beans (26 grams) • sugar (26 grams) • coconut milk (67 grams) • water (17 grams) • vegetable oil • salt • tapioca starch (46 grams) • rice flour (7 grams) • Yellow food coloring (optional) • chopped pandan leaves + 1/3 cup water to blend for juice (26 grams leaves + 85 grams water) • tapioca starch (47 grams) •

cooked white rice (about 200 g) • chickpeas (about 100 g) • carrot (about 30 g) • red bell pepper (about 30 g) • onion (about 30 g) • purple cabbage (about 20 g) • soy sauce (30 ml) • dark soy sauce (15 ml) • vegetable oil (15 ml) • minced garlic (about 5 g) • grated ginger (about 5 g) • toasted sesame seeds (about 3 g) •

whole chicken (preferably a hen for more meat and better flavor) • small bowl mung beans • small bowl white rice • small bowl glutinous rice • turmeric powder • small amount of julienned ginger • Green onions, perilla leaves, or fresh herbs to taste • Seasoning powder (or salt), ground black pepper

whole mung beans (100 grams) • water (1.5 liters) • dried seaweed (phổ tai) (50 grams) • pandan leaf (about 8 strands) • Rock sugar (to taste)

pandan juice (200 ml) • coconut milk (300 ml) • tapioca starch (125 g) • rice flour (125 g) • glutinous rice flour (25 g) • sugar (100 g) • salt • cooked, drained mung beans (100 g, soak overnight for faster cooking) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (400 ml) •

grass jelly powder • hulled mung beans (about 300 grams) • sugar

tapioca starch (about 1 2/3 cups) • –130 ml boiling water (about 1/2 cup) • scallions • mung beans (about 3/4 cup) • cooking oil (about 7 tablespoons) • shallots, thinly sliced • black pepper • salt • Vegetarian fish sauce, lime, chili, sugar

glutinous rice flour (about 400 grams), 1 cup split mung beans (about 200 grams), 1 1/2 cups rock sugar (about 300 grams), 1 small piece of ginger • Vegetable oil, 1 shallot, a small amount of gac fruit pulp for red coloring, fresh coconut

chickpeas (30 grams) • mung beans (30 grams) • cashews (30 grams) • sea salt or pink salt • Raw cane sugar, rock sugar, or dates to sweeten, to taste • cooled boiled water (1250 ml)

glutinous rice flour (about 400 grams) • red beans (about 300 grams) • rock sugar (about 300 grams) • golden granulated sugar (about 100 grams) • fresh ginger • toasted white sesame seeds (about 20 grams)

split mung beans (about 1/2 cup) • Brown sugar or palm sugar

tri-color brown rice (red, black, and purple brown rice) • cooked red beans, soaked and softened (about 100 grams) • glutinous rice • salt • water (1 liter)

split mung beans (about 200 grams) • fresh aloe vera (about 1 kilogram) • rock sugar (about 200 grams)

split mung beans, hulled (about 200 grams) • small tapioca pearls (about 40 grams) • sugar (about 200 grams) • water (about 900 ml)

mung beans with skins (about 200 grams) • dried spirulina seaweed (about 100 grams) • sugar (about 200 grams) • vanilla extract • coconut milk (about 100 ml)

red beans (about 300 grams) • rock sugar (about 300 grams) • granulated sugar (about 100 grams) • grass jelly powder • coconut milk (about 200 ml) • unsweetened milk (about 150 ml) • sweetened condensed milk (about 100 grams)

mung beans with skins (about 100 grams) • dried lotus seeds (about 50 grams) • small package tapioca pearls • rock sugar

mung beans (about 1 kg) • glutinous rice (about 3 kg) • black beans (about 300 g) • sugar (about 800 g) • salt, banana leaves, kitchen twine

For the dumpling dough: • tapioca starch (about 300 grams) • boiling water (160-180 ml) • For the filling: • split mung beans, peeled (about 200 grams) • shallots • black pepper • vegetable oil • pork cracklings (optional) • salt • sugar • MSG (optional) •

red beans (300 grams) • glutinous rice flour (about 500 grams) • Granulated sugar, palm sugar, salt • Ginger, sesame seeds

mung beans, peeled (about 300 grams) • sugar (about 150 grams) • coconut milk (about 100 grams) • agar powder (about 15 grams) • water (about 500 grams) • Bamboo skewers, foam board, food coloring

winged beans (about 200 g) • cooked clams (about 100 g) • cilantro or Vietnamese coriander (about 10 g) • garlic • lemongrass • chili oil (sa tế) • cooking oil • salt • chili pepper (optional)

brown rice (40 grams) • black beans (40 grams) • sea salt or pink salt • Raw cane sugar, rock sugar, or dates for sweetening, as desired • cooled boiled water (1250 ml)

cooked mung beans (100 g) • coconut milk (120 ml) • shredded coconut (about 0.7 oz or 20 g) • sweetened condensed milk (60 ml) • salt

glutinous rice flour (about 350 grams) • split mung beans (about 250 grams) • scallions • sugar (about 150 grams) • to 1 cup plus 1 tablespoon boiling water (230–250 ml) • salt • Vegetable oil

Black sesame seeds • egg yolk • whole milk (10 ml) • Vegetable oil • peeled mung beans (300 g) • Sugar • salted egg yolks • all-purpose flour (200 g) • sugar (20 g) • melted unsalted butter (80 g) • water (80 ml) • all-purpose flour (200 g) •

Japanese snap beans (about 150 g) • red bell pepper (about 50 g) • yellow bell pepper (about 50 g) • cherry tomatoes (about 50 g) • garlic • vegetarian oyster sauce • vegetable oil • salt

glutinous rice (about 200 grams) • small red beans (about 50-70 grams) • salt • vegetable oil

mung beans (about 2 1/2 cups) • good quality pork fat (about 1 1/3 pounds; buy a whole piece as long as the cake) • Salt, sugar • Coconut milk

brown rice (about 100 grams) • fresh lotus seeds, whole (about 100 grams) • black beans (about 100 grams) • pumpkin, cut into cubes (about 300 grams) • salt