Split bean

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) •

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

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

carrots • taro roots • sweet potatoes • wood ear mushrooms (about 200 grams) • mung bean rice paper wrappers • split mung beans, peeled (about 500 grams) • vegetable oil (about 0.5 liters)

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

split mung beans (about 1/2 cup) • salt • cornstarch • water • rock sugar (about 1/2 cup) • water (about 1/3 cup plus 1 tablespoon) • coconut oil or vegetable oil (about 2 1/2 tablespoons) • all-purpose flour (about 3/4 cup plus 1 tablespoon) • vegetable oil or lard (about 2 1/2 tablespoons) • all-purpose flour (about 1 1/2 cups plus 2 tablespoons) • cake flour (about 1/3 cup plus 1 tablespoon) • baking powder •

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

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

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 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

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

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

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)

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

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

glutinous rice flour (about 300 grams) • split mung beans, hulled (about 200 grams) • rock sugar or palm sugar (about 1 3/4 ounces or 50 grams, adjust to taste) • water (about 200 ml) • sugar • salt • fresh ginger