Mung split

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) •

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

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)

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) •

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

pork fat (100 grams) • split mung beans, peeled (250 grams) • durian flesh (200 grams) • sugar (200 grams) • water (120 ml) • cooked salted egg yolks • bread flour (325 grams) • cake flour (50 grams) • baking powder • vegetable oil (75 ml) • lard or shortening (75 ml) • tapioca starch (75 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)

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 outer dough: 3/4 cup all-purpose flour (100 grams), 2 tablespoons sugar, 2 tablespoons vegetable oil, 3 1/2 tablespoons water (50 ml, adjust as needed for dough consistency) • For the oil dough: 1/2 cup all-purpose flour (70 grams), 2 tablespoons vegetable oil • For the filling: 1/3 cup split mung beans (70 grams), 2 segments durian, 1 tablespoon sugar, 2 tablespoons coconut milk, 1 tablespoon vegetable oil, a pinch of salt, 1 tablespoon cornstarch

snake meat (about 1 snake) (500 grams) • split mung beans (about 1.8 oz / 50 grams) • jasmine rice (about 3.5 oz / 100 grams) • straw mushrooms, whole or halved (about 200 grams) • minced fresh turmeric (about 0.35 oz / 10 grams) • lemongrass, smashed and cut into pieces • coconut milk (about 3.4 fl oz / 100 ml) • Minced garlic • Chopped green onions • Chopped cilantro • Ground black pepper • water (2 liters) •

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

cooked glutinous rice flour (about 500 grams) • for dusting (about 100 grams) • split mung beans (about 200 grams) • granulated sugar (about 300 grams) • whole milk (about 500 ml) • butter (about 20 grams)

lotus seeds (100 grams) • split mung beans (50 grams) • glutinous rice (about 400 grams) • coconut milk (100 ml) • salt • little roasted peanuts

glutinous rice (1 kg) • split mung beans, peeled (350 g) • pork belly (300 g) • Salt, black pepper, fish sauce • Banana leaves, kitchen twine • Pressure cooker • Water

glutinous rice (about 600 grams) • split mung beans (about 300 grams) • pork belly (about 400 grams) • dong leaves (or substitute with banana leaves if unavailable) • feet kitchen twine (about 5 meters)

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) •

glutinous rice (about 1.5 kg) • split mung beans (about 600 grams) • Coconut milk • Vegetable-based food coloring • If you want to make a mixed filling version, add salted egg yolks and dried shrimp • Char siu pork

toasted sesame seeds (about 50 grams) • shredded coconut (about 50 grams) • coconut milk (about 100 ml) • little tapioca starch and a pinch of salt • split mung beans, hulled (about 150 grams) • granulated sugar (about 50 grams) • salt • coconut milk (about 40 ml) • vanilla extract • glutinous rice flour (about 400 grams) • warm water or warm coconut milk (about 150 ml) • red-fleshed dragon fruit •

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 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

straw mushrooms • king oyster mushrooms • peeled shrimp • glutinous rice (sticky rice) • regular white rice • split mung beans • Fried shallots • Shallots, scallions, Vietnamese coriander (rau răm), black pepper, seasonings

tapioca starch (about 250 grams) • rice flour (about 70 grams) • split mung beans, hulled (about 70 grams) • sugar (about 150 grams) • coconut milk (about 100 ml) • whole milk (about 50 ml) • pandan leaves • small handful of magenta plant leaves • fresh butterfly pea flowers

glutinous rice (about 200 grams) • split mung beans, peeled (about 100 grams) • corn, kernels removed • Salt, olive oil, toasted sesame seeds

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 • 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

cleaned pigeons (about 10.5–12.5 oz/300–350 grams each after cleaning) • white rice • glutinous rice • (80–90 grams) split mung beans • lotus seeds • Codonopsis root, goji berries, Job's tears (optional) • sweet corn • enoki mushrooms; 3-4 fresh shiitake mushrooms • Pork leg bones or chicken broth or chicken feet • Sugar, vinegar, fish sauce, MSG, oyster sauce, dried shallots, dried garlic • Hot pot add-ins: tofu, chrysanthemum greens, watercress, mustard greens, enoki mushrooms, king oyster mushrooms, crispy fried dough sticks, and any other vegetables or mushrooms your family likes

glutinous rice flour (about 500 grams) • light brown sugar (about 500 grams) • palm sugar (for extra aroma and flavor) • split mung beans, hulled (about 500 grams) • tapioca starch (about 50 grams) • sesame seeds (about 50 grams) • pandan leaves • large piece fresh ginger • coconut milk (about 500 ml; canned coconut milk is fine) • shredded coconut (about 100 grams) • salt, a little granulated sugar

glutinous rice (about 4 kg) • split mung beans (about 1 kg) • dried shiitake mushroom stems (about 300 g) • vegan pork ribs • Black pepper, salt, MSG (optional) • Pandan • dong leaves, giang strings for wrapping