Bean beet

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) •

tapioca starch (about 24 grams) • glutinous rice flour (about 500 grams) • golden sugar (about 300 grams) • White sesame seeds • Fresh ginger root • split mung beans (about 200 grams) • Shredded dried coconut • Red color: beetroot • Green color: matcha powder • Yellow color: pumpkin

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 flour • Beetroot • Pandan • Split mung beans (peeled, dried) • Shallots • Brown sugar • Toasted sesame seeds • Shredded dried coconut • Salt

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

water (500 ml) • agar powder (10 g) • pandan leaves, washed and tied together • sugar (50 g) • coconut milk (150 ml) • sweetened condensed milk (40 ml) (* if making vegetarian cakes, skip this and replace with 3 tablespoons sugar) • Mung Bean Filling • peeled mung beans (150 g) • salt • sugar (50 g) • water (50 ml) • cooking oil (30 g) •

tapioca starch (about 4 3/4 cups) • glutinous rice flour (about 2 1/2 cups) • sugar (about 2 cups) • Rock sugar and palm sugar • Ginger • hulled mung beans (about 1/2 cup) • Coconut milk • Sesame seeds • Young coconut • Natural food coloring ingredients: beetroot, pandan leaves, purple cabbage, turmeric

grass jelly powder • water (800-900 ml) • sugar (50 g) • shredded coconut, squeezed for milk and pulp to get 1 3/4 cups (400 g coconut for milk, 1 3/4 cups (450 ml) total) • salt • sugar (60 g) • tapioca starch (10 g) • unsweetened milk (150 ml) • rice flour or arrowroot starch (10 g) • Pandan leaves (or 1 packet vanilla) • chia or basil seeds, soaked in hot water until expanded • cooked black beans or red beans, softened in a pressure cooker (250 g) •

medium mature coconut • split mung beans (about 50 grams) • sugar • salt • beet • tapioca starch (about 100 grams) • rice flour (about 66 grams) • sugar (about 60 grams) • water (about 320 grams) • salt • vegetable oil