Beet root

pork spare ribs (about 400 g) • beet • carrot • chayote squash • potato • Green onions, cilantro, shallot, seasonings

beet-infused brown rice paper wrappers • beet • jicama • carrot • dried brown rice vermicelli noodles • Microgreens, garlic chives, fresh herbs (such as cilantro, mint, or basil) • (about 14 oz total) white and brown mushrooms • soft tofu • Roasted peanuts, toasted sesame seeds • Chili sauce, tamarind paste, soy sauce

beets • carrots • potatoes • lotus seeds • MSG, seasoning powder, salt, sugar, green onions, cilantro

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

lettuce • beet • avocado • Carrot, bell pepper • apple • dressing

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 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

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

chicken leg quarter • carrots, chopped (about 200 grams) • beets, chopped (about 200 grams) • daikon radish, chopped (about 200 grams) • corn kernels (about 100 grams) • dried red dates (jujubes) • small shallot • water (1 liter) • salt • sprigs of cilantro

pork bones (about 300 g) • daikon radish • carrot • potatoes • beets • green onions • pink salt • Water

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

For the dough: 2 1/2 cups glutinous rice flour (about 300 grams) • tapioca starch (about 60 grams) • carrots, 2 beets, 5 pandan leaves • water (about 300 ml) • sweetened condensed milk • For the filling: 7 ounces black sesame seeds (about 200 grams) • peanuts (about 100 grams) • sugar • honey (or sweetened condensed milk) • water (about 50 ml) • For the syrup: 2 cups water (about 500 ml) • palm sugar or light brown sugar (about 200 grams) •

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

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

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) •

sugar (adjust to taste for sweetness). This amount is for serving with a little ice; it's still good if chilled in the fridge) • unsweetened milk • whipping cream (the French brand President is more fragrant and delicious) • Mixed fruit combination: • longan • jackfruit, peeled and sliced • cantaloupe (optional), diced • palm seed jelly/fresh palm seeds • durian, amount to taste (keep separate, do not add directly to the chè pot) • tapioca pearls + popping boba + sago (1-1.4 oz each) • pandan leaves + 2 small beets (for juicing and coloring jelly and mock pomegranate seeds) • mock pomegranate seeds

pork ribs • onion • baby potatoes • chayote (about 7 oz) • beet • sweet corn • carrot

agar agar powder (10 grams per packet) • granulated sugar (about 1.2 kg) • water (about 2.4 liters) • powdered sugar • For coloring: beetroot, butterfly pea flowers, pandan leaves, cocoa powder, herbal tea, passion fruit

For the jelly cake • agar agar powder (25 grams) • cold water (2 liters) • granulated sugar (200 grams) • pomegranate • small beet • For the flan • eggs • granulated sugar (150 grams) • whole milk

lean beef (500 grams) • beef bouillon cube • zucchini (or other squash) • baby bok choy • carrots • sugar snap peas and beets

chopped salad greens • spinach (or amaranth, Malabar spinach) • shredded cabbage • cucumber • cherry tomatoes • beets • celery • bell pepper • Optional for garnish: strawberries and blackberries, crunchy snacks

chicken breast (about 1.36 kg) • shrimp (about 450 grams) • large eggs • spinach • white mushrooms • udon noodles • beet, 1 carrot • chicken bouillon cube • Japanese miso seasoning • small red onion

thin dried rice vermicelli noodles • mushrooms • small amount of each: cabbage, carrot, snow peas, celery, green onion, beet, chili pepper • fried tofu • small bowl vegetarian shrimp substitute • vegetarian beef ball-style mushroom balls • vegetarian ham • Vegetarian seasoning powder, soy sauce

large egg • sugar • sweetened condensed milk • coconut milk • dried shredded coconut • butter • all-purpose flour • vanilla extract • glutinous rice flour (25 grams) • regular rice flour (25 grams) • wheat starch (15 grams) • sugar (25 grams) •

king oyster mushrooms • baby carrots • red beets or white radishes • okra pods, sliced • firm tofu, cut into pieces and fried • leek • small bowl dried wood ear mushrooms, soaked until soft

lettuce • celery • sweet bell peppers • red beets • (about 4 ounces/115 grams) white mushrooms • tomato • avocado • tangerines • cucumber • small red onion • small bowl of raisins