Split milk

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)

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

glutinous rice flour (about 250 grams) • split mung beans, peeled (about 150 grams) • coconut milk (about 500 ml) • palm sugar (about 200 grams) • fresh ginger • salt • small amount of toasted white sesame seeds

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

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 400 grams) • rice flour (about 100 grams) • coconut milk (about 400 ml) • matcha powder (about 20 grams) • split mung beans (about 150 grams) • sugar (about 250-300 grams)

split mung beans, hulled (50 g) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (200 ml) • tapioca starch (240 g) • rice flour (80 g) • sugar (50 g) • coconut milk (200 ml) • pandan juice (200 ml)

A. Green Layer • tapioca starch (150 grams) • rice flour (25 grams) • whole milk (150 ml) • coconut milk (150 ml) • Pandan green food coloring (since fresh pandan leaves are not available where I live) • sugar (100 grams) • B. Yellow Layer • split mung beans (100 grams) • sugar (100 grams) • vanilla • tapioca starch (50 grams) •

tapioca starch (about 300 grams) • rice flour (about 80 grams) • canned coconut milk (about 400 ml) • sugar (about 200 grams) • matcha powder (about 10 grams) • split mung beans, peeled (about 100 grams)

water (150 ml) + fresh butterfly pea flowers • coconut milk (200 ml) • tapioca starch (200 g) • rice flour (65 g) • sugar (70 g) • split mung beans, hulled (100 g) • tapioca starch (45 g) • rice flour (25 g) • coconut milk (200 ml) • sugar (80 g) • salt, 1 teaspoon coconut oil

tapioca starch (275 g) plus 1 tablespoon • glutinous rice flour (35 g) • split mung beans, hulled (170 g) • sugar (390 g) • pandan leaves (about 100 g) • coconut milk (850 ml) • Vanilla extract

For the pandan layer • tapioca starch (about 240 grams) • rice flour (about 80 grams) • coconut milk (200 ml) • pandan juice (200 ml) • sugar (about 100 grams) • For the mung bean layer • split mung beans (about 100 grams) • water (300 ml) • coconut milk (200 ml) • sugar (about 100 grams) • tapioca starch (about 50 grams) •

tapioca starch (about 240 grams) • rice flour (about 80 grams) • coconut milk (about 200 ml) • pandan leaf juice (about 200 ml) • sugar (about 100 grams) • split mung beans, hulled (about 100 grams) • tapioca starch (about 50 grams) • rice flour (about 35 grams) • coconut milk (about 200 ml) • sugar (about 100 grams) • vanilla extract

tapioca starch (about 500 grams) • rice flour (about 100 grams) • sugar (about 400 grams) • split mung beans (about 200 grams) • coconut milk (about 500 ml) • Pandan • Vanilla extract, vegetable oil

arrowroot starch (about 1 cup) • water (750 ml) • cornstarch • lotus seeds • split mung beans • dried seaweed (such as kanten or agar strands) • agar powder (about 1 1/2 teaspoons) • coconut milk (230 ml, 1 can) • palm sugar (200 grams) • granulated sugar (60 grams) • Food coloring: pink, pandan (green)

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 (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 •

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

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 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

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

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

glutinous rice flour (about 300 grams) • pumpkin (about 100 grams) • butterfly pea flowers • strawberry syrup • split mung beans, peeled (about 100 grams) • Salt, sugar, rock sugar • Ginger • coconut milk • White or black sesame seeds

For the cake dough: • pandan leaf extract (about 200 grams) + 1/2 cup water (about 100 grams) • tapioca starch (about 200 grams) + 1/4 cup sugar (about 50 grams) + 1 drop green food coloring (optional) • For the filling dough: • tapioca starch (about 120 grams); 1/4 cup rice flour (about 30 grams) • coconut milk (about 100 grams) + 1/2 cup water (about 110 grams) • sugar (about 50 grams) + 2 drops yellow food coloring • Other ingredients: • fresh shredded coconut (about 30 grams); 1/3 cup fresh green rice (about 40 grams); 1 teaspoon sugar (about 5 grams) • dried split mung beans (about 60 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) •

young green rice flakes (cốm) (about 1 1/3 cups) • split mung beans, hulled (about 1/2 cup) • sugar • coconut milk • shredded coconut

For the Green Batter: • tapioca starch (about 200 grams) • pandan leaves (about 100 grams) • water (150 ml) • coconut milk (150 ml) • sugar (120 grams) • For the Yellow Batter: • split mung beans (about 100 grams) • coconut milk (200 ml) • tapioca starch (about 120 grams) • sugar (120 grams)