Split groundnuts

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)

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)

glutinous rice flour (about 300 grams) • rice flour (about 15 grams) • tapioca starch (about 15 grams), optional for a chewier texture; if you prefer a softer texture, use more glutinous rice flour instead • salt • hot water (about 280 ml) • split mung beans, peeled (about 70 grams) • sugar (about 35 grams) • coconut cream (about 35 ml) • shredded coconut (about 35 grams) • salt • black sesame seeds (about 50 grams) • roasted peanuts, peeled (about 35 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 flour (100 grams) • cooked sweet potato (40 grams) • warm water • split mung beans (100 grams) • sugar, white or light brown (150 grams) • fresh ginger • coconut milk • Food coloring, fried shallots, toasted sesame seeds, roasted peanuts