Pandan

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) •

chicken thighs (500 g) • pandan leaves • five-spice powder • soy sauce • chicken bouillon powder • fish sauce • chili sauce • honey • sugar • oyster sauce • chili powder • vegetable oil •

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) •

white grass jelly powder • whole milk • Pandan syrup • Ice

tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • pandan leaf juice (300 ml) • water (220 ml) • tapioca starch (260 g) • rice flour (30 g) • sugar (150 g) • coconut milk (200 ml) • thin coconut milk (300 ml) • water (220 ml)

sweet corn kernels (about 400 grams) • water (about 400 ml, for making corn milk) • whole milk (about 100 ml) • sweetened condensed milk (about 100 grams) • heavy whipping cream (about 100 ml) • agar powder (about 30 grams) • water (about 2.5 liters, for making jelly) • sugar (about 350 grams, adjust to taste) • pandan leaves (about 100 grams) • water (about 200 ml, for blending pandan leaves)

coconut milk (200 ml) • tapioca starch (200 grams) • rice flour (20 grams) • large eggs • pandan extract • sugar (200 grams) • Liquid vanilla extract • unsalted butter (30 grams) • -inch square cake pan • baking powder (3 grams) • baking soda (2 grams)

glutinous rice flour (about 1 1/3 cups) • pandan leaf juice (about 2/3 cup) • salt • vegetable oil • mung beans (about 3/4 cup)

tapioca starch (about 200 grams) • rice flour (about 8 grams) • baking powder (about 10 grams) • large eggs • coconut milk (about 200 ml) • sugar (about 180 grams) • large pandan leaves • vegetable oil • vanilla powder or 1 teaspoon vanilla extract • Baking pan, oven, fine mesh strainer, mixing bowls, etc

mature pandan leaves (for a deep green color) • water (400 ml) • Blender • Fine mesh strainer

large eggs (about 60 grams each) • pandan juice (15 ml) • coconut milk (30 ml) • vegetable oil (30 ml) • lemon juice (6 ml) • salt (2 grams) • sugar (70 grams, adjust to taste) • cake flour (70 grams)

glutinous rice flour (about 2 2/3 cups) • pork belly (about 5.3 ounces) • split mung beans, peeled (about 1 cup) • Glutinous rice • Pandan leaf powder or khuc leaf powder • shallots • Basic seasonings (such as salt and pepper)

cake flour (about 100 grams), or 1/2 cup all-purpose flour (about 70 grams) + 1/4 cup cornstarch (about 30 grams) • salt • large eggs • sugar (about 45-50 grams) • unsweetened milk (about 20 grams) • vegetable oil • vanilla extract • lemon juice (for beating eggs) • shredded coconut (about 50 grams), fresh or dried, for topping • egg yolks • pandan leaf juice (about 150 ml) • coconut milk (about 200 ml) •

all-purpose flour (about 280 grams) • tapioca starch (about 20 grams) • fresh pandan leaves (about 50 grams) • whole milk (about 150 grams) • heavy cream (about 20 grams) • instant yeast (about 4 grams) • sugar (about 50 grams) • salt (about 3 grams) • vegetable oil (about 15 grams) • egg white

rice flour (about 130 grams) • all-purpose flour (about 30 grams) • baking powder (about 7 grams) • salt • sugar (about 25 grams; add an extra 1/4 cup for a sweeter taste) • large egg • coconut milk (about 180 ml) • pandan paste (use pandan extract or fresh pandan juice) • vegetable oil or butter (about 14 grams) • Waffle iron

A. Crepe Wrapper • whole milk (325 ml) • pandan leaf juice (50 ml) • cake flour (150 g) • sugar (40 g) • large eggs • salt (1 g) • B. Filling • young green rice (400 g) • coconut milk (50 g) • sugar syrup (50 ml) • toasted sesame seeds (20 g) •

large eggs • sugar (100 grams) • cake flour (100 grams) • cornstarch (20 grams) • cream of tartar or lemon juice plus a pinch of salt • milk or coconut milk (30 grams) • pandan juice (30 grams) • vegetable oil (20 grams) • pandan leaves (about 100 grams) • coconut milk (250 grams) • flour (2 tablespoons cake flour + 3 tablespoons cornstarch, or you can use rice flour or tapioca starch; mainly to thicken the cream) (50 grams) • butter (30 grams) •

Tang yuan (sweet rice balls), brown sugar, sliced ginger, pandan • You can make tang yuan from scratch • Or buy a frozen package at the Asian grocery store

pandan leaf extract (about 100 ml) • tapioca pearls (about 100 grams) • ripe small bananas (such as burro or Thai bananas) • sugar (about 250 grams) • tapioca starch (about 100 grams)

tapioca starch (240 grams) • rice flour (80 grams) • coconut milk (200 ml) • pandan leaf juice (200 ml) • sugar (100 grams) • split mung beans, hulled (100 grams) • tapioca starch (50 grams) • rice flour (35 grams) • coconut milk (200 ml) • sugar (100 grams)

bread flour (about 350 grams) • sugar (about 75 grams) • coconut milk (about 165 ml) • whole milk (about 20 ml) • instant yeast (about 8 grams) • large egg • unsalted butter (about 30 grams) • salt (about 4 grams) • pandan powder mixed with 4 teaspoons water (about 1 tablespoon pandan powder with 20 ml water)

split mung beans (about 150 grams) • salt • tapioca starch (about 70 grams) • rice flour (about 35 grams) • coconut milk (about 450 ml) • vanilla extract • sugar (about 150 grams) • pandan leaves (about 80 grams) • water (about 220 ml) • coconut milk (about 350 ml) • tapioca starch (about 130 grams) • rice flour (about 130 grams) •

For the pandan layer: 1 1/4 lbs (550 g) pandan leaves • sugar • tapioca starch • rice flour • vegetable oil • For the coconut layer: 2 cups (500 g) coconut milk • tapioca starch • rice flour • vegetable oil

sticky rice (for pandan layer) (about 3 3/4 cups) • sticky rice (for magenta plant layer) (about 2 1/2 cups) • split mung beans, peeled (about 1 3/4 cups) • Banana • leek • Seasonings: salt, black pepper, sugar, vegetable bouillon powder

split mung beans, peeled (about 500 grams) • sugar (about 350 grams; white or light brown sugar both work) • salt (about 5 grams) • maltose syrup (about 150 grams) • coconut oil (about 150 grams) • cooked glutinous rice flour (about 90 grams) • pandan extract

rice flour (80 grams) • tapioca starch (60 grams) • granulated sugar (50 grams) • water, settled with lime (300 ml) • coconut milk (200 ml) • pandan leaves • palm sugar (100 grams) • Toasted sesame seeds • Toasted peanuts • drops of pandan extract

unsalted butter, at room temperature (250 grams) • sugar (140 grams) • salt • large egg yolks • milk (60 ml) • coconut milk powder (20 grams) • pandan leaves or 5 drops pandan extract • all-purpose flour (200 grams) • baking powder • large egg whites • sugar (50 grams)

flattened young rice (cốm dẹp) • water • pandan leaf juice • sugar • vanilla extract • mung beans

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

tapioca starch (about 350 grams) • coconut milk (about 200 grams) • sugar (about 200 grams) • pandan leaf juice (about 350 grams) • glutinous rice flour • salt • split mung beans (about 200 grams) • coconut milk (about 200 grams) • tapioca starch (about 100 grams) • sugar (about 80 grams) • salt