Split grams

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)

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) •

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

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

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 •

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

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 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

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

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

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 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

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)

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

firm tofu • split mung beans (100 grams) • jicama (200 grams) • carrots (200 grams) • dried shiitake mushrooms, soaked (50 grams) • straw mushrooms (100 grams) • corn • leeks (100 grams) • cilantro (25 grams) • salt (10 grams) • sugar (15 grams) • vegetable bouillon powder (5 grams) •

rice flour (100 grams) • tapioca starch (250 grams) • sugar (200 grams), 2 1/2 cups liquid (1 1/4 cups pandan leaf juice, 1 1/4 cups fresh coconut water) (600 ml total) • split mung beans, hulled (200 grams) • sugar (70 grams) • tapioca starch (50 grams) • coconut milk (200 ml) • vanilla powder or 1 teaspoon vanilla extract

tapioca starch (about 200 grams) • small shrimp or white shrimp (about 100 grams) • split mung beans, peeled (about 50 grams)

rice (use long-grain rice that cooks up fluffy) (about 1 kg) • split mung beans, hulled (about 50 grams) • shrimp (about 300 grams) • pork belly (about 300 grams) • quail eggs • mixed mushrooms: enoki, brown mushrooms, king oyster mushrooms (about 300 grams) • garlic chives • bean sprouts (about 1/2 kg) • carrot, 1/2 onion • tomatoes • red chili peppers (adjust to taste), garlic, fresh coconut water, lime • pineapple •

glutinous rice flour (about 300 grams) • split mung beans, hulled (about 200 grams) • sesame seeds (about 50 grams) • rock sugar or brown sugar (about 300 grams) • Ginger (optional) • Boiling water