Split

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

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 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 (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

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

whipping cream (400 g) • pure coconut cream (400 g) • granulated sugar (100 g) • roasted peanuts (200 g) • mature coconut (for coconut shreds) • dried coconuts (split in half) • ice cream container • little chocolate • Crispy toasted coconut flakes (optional)

For the dough: 3/4 cup glutinous rice flour (100 grams), 4 tablespoons sugar (not heaping), 9 tablespoons water • For the filling: 1/3 cup split mung beans, peeled (50 grams), 2 tablespoons coconut milk, 3 tablespoons sugar, a pinch of vanilla sugar • For the syrup: 9 tablespoons sugar, 1 piece of ginger, 2 tablespoons tapioca starch, 4 1/4 cups water (1 liter) • coconut milk (100 grams), 3 tablespoons sugar

bánh xèo flour mix (such as Taiky brand or similar) • turmeric powder • (about 6 oz/180 ml) lemon-lime soda • (about 13.5 oz/400 ml) coconut milk • water (100 ml) • pork belly • shrimp • split mung beans, peeled • Bean sprouts, green onions, shallots • Assorted fresh herbs (such as mint, cilantro, basil) • Daikon radish, carrot • Fish sauce, lime, garlic, chili, sugar, seasoning powder, and black pepper

tapioca starch (about 500 grams) • split mung beans (about 100 grams) • sugar (about 200 grams) • pandan leaves • coconut milk (about 3 1/3 cups or 800 ml)

tapioca starch (about 2 2/3 cups) • pork belly (about 5.3 ounces) • shrimp (about 3.5 ounces) • split mung beans (about 1/4 cup) • Shallots, green onions, vegetable oil, salt, sugar, black pepper, annatto oil, seasoning powder • Fish sauce, chili peppers

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

tapioca starch (about 500 grams) • rice flour (about 100 grams) • shredded coconut (about 300 grams) • granulated sugar (about 400 grams) • split mung beans, hulled (about 150 grams) • pandan leaves

glutinous rice (1 kg) • boneless chicken thighs • split mung beans, peeled (270 grams) • spinach • Chicken bouillon powder, fish sauce, MSG, black pepper, sugar, shallots • square Lipton tea box (empty, for mold) • Plastic wrap, aluminum foil, blender

glutinous rice flour (about 500 grams) • split mung beans, hulled (about 200 grams) • fresh ginger • palm sugar (about 300 grams) • white sesame seeds (about 50 grams) • granulated sugar (about 150 grams) • coconut milk

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)

large taro root • large Japanese sweet potato • split mung beans (about 300 grams) • dried shiitake mushrooms, soaked until soft and blanched • spring roll rice paper wrappers • Seasonings and oil for frying

tapioca starch (about 500 grams) • rice flour (about 100 grams) • pandan leaves • sugar (about 400 grams) • split mung beans, hulled (about 200 grams) • Vegetable oil, vanilla extract, mold or pan • shredded coconut (about 500 grams)