Balls

glutinous rice flour (about 400 grams), toasted sesame seeds, shredded coconut, brown sugar, • water (about 100 ml)

glutinous rice flour (about 250 grams) • split mung beans, peeled (about 150 grams) • coconut milk (about 500 ml) • palm sugar (about 200 grams) • fresh ginger • salt • small amount of toasted white sesame seeds

Five-color glutinous rice flour • Rock sugar • Shredded coconut • Mung beans

Glutinous rice flour • Jaggery (or dark brown sugar) • Sesame seeds

fresh glutinous rice flour (150 grams) • black beans (50 grams) • red dragon fruit syrup (50 ml) • fresh ginger • palm sugar • vanilla extract • salt

For the dough: • glutinous rice flour (about 400 grams) • magenta plant water (about 50 ml) • butterfly pea flower water (about 50 ml) • beet juice (about 50 ml) • gardenia seed water (about 50 ml) • warm water, about 104°F (about 50 ml) • For the filling: • split mung beans, hulled (about 300 grams) • granulated sugar (about 200 grams) • For the ginger syrup: • water (about 500 ml) •

Peanuts • Glutinous rice flour • Sesame seeds • Pandan • Ginger • Sugar • Warm water

–35 oz glutinous rice flour (800 g–1 kg, makes about 4 medium plates) • Purple sweet potato leaves (for purple color), gac fruit (for red), matcha powder (for green), turmeric powder (for yellow; I didn’t have this ingredient in the photo) • Sesame seeds, cane sugar cubes (for filling)

Glutinous rice flour • Brown sugar • Mung beans • Sesame seeds • Granulated sugar • Tapioca starch

glutinous rice flour (1 kg) • Jaggery or cane sugar, sesame seeds • Vegetables for natural coloring

glutinous rice flour (1 kg) • toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • palm sugar, cut into pieces (about 200 grams)

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • vanilla extract • sesame seeds (about 20 grams) • Jaggery or brown sugar, cut into small • White: the natural color of the dough • Red: gấc fruit, beetroot, or raspberries (if available) • Green: pandan leaves or matcha powder • Blue: butterfly pea flowers • Purple: magenta plant leaves, blueberries, or purple cabbage • If you have time, use natural colors from vegetables and fruits. In this recipe, I used vegetable powders, which give a nice, natural color and aroma. The colors are light at first but become vibrant after boiling

glutinous rice flour (about 3/4 cup) • tapioca starch, divided (about 1 tablespoon; use 10 grams [2 teaspoons] for the dough, 5 grams [1 teaspoon] for the syrup) • Hulled mung beans (about 3 tablespoons) • short pieces of sugarcane (if your child is over 1 year old, you can use palm sugar instead) • carrot, gac fruit (or red beet), 4-5 sweet mustard greens leaves, 4-5 butterfly pea flowers, 1 purple sweet potato • ginger

glutinous rice (about 2 1/2 cups) • Sweet chocolate,

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

(about 7 oz/200 g) salmon • garland chrysanthemum or spinach • cooked sushi rice (about 18 oz/510 g) • mayonnaise • chili soy sauce • toasted white sesame seeds • large sheet roasted seaweed for kimbap

glutinous rice flour (about 300 grams) • steamed and mashed pumpkin (about 150 grams) • Pandan leaves and magenta plant leaves (use the juice to knead with the flour) • split mung beans, peeled (about 200 grams), ginger • palm sugar (about 300 grams), roasted peanuts • shredded coconut (about 300 grams)

Glutinous rice flour • Red cane sugar (or dark brown sugar) • Natural coloring from: magenta plant leaves, gac fruit, turmeric powder • For green coloring, you can use pandan leaves, but this time I used food coloring • Water • Toasted sesame seeds

glutinous rice flour (about 4 cups) • turmeric powder • matcha (green tea) powder • Beetroot • Purple cabbage (for a prettier color, use butterfly pea flowers instead) • split mung beans, peeled (about 1 1/2 cups) • brown sugar • Toasted white sesame seeds

sweet potatoes (can use different colors) (200 g) • tapioca starch (about 340 g) • Sugar (to taste) • coconut milk (170 ml) • Grass jelly

Pumpkin • Glutinous rice flour • Rock sugar • Sesame seeds

glutinous rice flour (about 14 ounces or 400 grams) • Palm sugar or brown sugar • Toasted sesame seeds • Butterfly pea flowers, beetroot powder, matcha powder • Rock sugar • Tapioca starch • small piece of ginger

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

Glutinous rice flour (for making rice balls) • Ripe, sweet mango (choose a firm one) • Sugar, cane syrup, or brown sugar (for filling) • Fresh shredded coconut, toasted sesame seeds • Ginger

glutinous rice flour (about 50 grams) • Palm sugar, cut into small • Roasted peanuts • Toasted sesame seeds • Shredded coconut • little warm water • salt, sugar

water (200 grams) • rock sugar (30 grams) • ginger • pandan leaves • cooked coconut milk • toasted sesame seeds • glutinous rice flour (50 grams) • gac fruit pulp • water (30 ml) • glutinous rice flour (50 grams) • magenta plant water (10 ml) • water (20 ml) •

sweet potatoes (any color) • tapioca starch (about 200 grams) • Cooled boiled water • toasted white sesame seeds (about 150 grams) • cane sugar, cut into small pieces (about 200 grams; use the type for bánh trôi if available)

A. Filling: • black sesame seeds (about 100 grams) • roasted peanuts (about 50 grams) • shredded coconut (about 50 grams) • sugar (about 50 grams) • little hot water • B. Dough: • glutinous rice flour (about 300 grams) • hot water (about 100 ml) • Syrup: • brown rock sugar or palm sugar (about 300 grams) • Fresh ginger, washed and lightly crushed

glutinous rice flour (about 500 grams) • rice flour (about 50 grams) • peanuts (about 300 grams) • Granulated sugar • Fresh ginger

glutinous rice flour (about 500 grams; I used store-bought dry flour) • cooked purple sweet potato (about 100 grams) • water (about 200 ml) • hulled mung beans (about 200 grams) • sugar (100-150 grams; adjust to taste) • shredded young coconut (about 100 grams) • coconut milk (about 100 ml)