Steamed tapioca

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

tapioca starch (about 100 grams) • pandan leaf juice (about 75 ml) • coconut milk (about 75 ml) • sugar (about 60 grams) • red dragon fruit juice (about 75 ml) • tapioca starch (about 100 grams) • sugar (about 60 grams) • coconut milk (about 75 ml) • hulled mung beans (about 100 grams) • tapioca starch (about 120 grams) • coconut milk (about 200 ml) • sugar (about 120 grams) •

ripe bananas (with peel) (about 1 kg) • tapioca starch (about 200 grams) • water (about 70 grams) • granulated sugar • salt • yellow food coloring • shredded coconut (about 500 grams) • white sesame seeds (about 50 grams)

rice flour (200 grams) • tapioca starch (100 grams) • water (250 ml) • coconut milk (150 ml) • sugar (170 grams) • salt

tapioca starch (about 400 grams) • rice flour (about 100 grams) • ground pork shoulder, double ground (about 200 grams) • dried wood ear mushrooms • dried shiitake mushrooms • Vietnamese balm, cilantro, sugar, black pepper, shallots, and seasonings to taste

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)

mung beans (about 200 grams) • tapioca starch (about 300 grams) • rice flour (about 100 grams) • sugar (about 160 grams) • pandan leaf juice (about 300 ml) • canned coconut milk (about 100 ml)

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) •

I/ Opaque Layer: • tapioca flour (about 300 grams) • coconut milk (about 420 ml) • granulated sugar (about 380 grams) • vanilla extract • II/ Clear Layer: • potato starch (about 350 grams) • cold water (about 360 ml) • granulated sugar (about 380 grams) • vanilla extract

pandan juice (200 ml) • coconut milk (300 ml) • tapioca starch (125 g) • rice flour (125 g) • glutinous rice flour (25 g) • sugar (100 g) • salt • cooked, drained mung beans (100 g, soak overnight for faster cooking) • sugar (100 g) • tapioca starch (50 g) • rice flour (35 g) • coconut milk (400 ml) •

ripe bananas • rice flour (about 24 grams) • tapioca starch (about 16 grams) • Coconut milk 🥥 • Peanuts or sesame seeds • sugar (about 20 grams) • salt (about 3 grams) • water (about 300 ml)

For the batter: • rice flour (300 grams) • tapioca starch (50 grams) • wheat starch (50 grams) • salt • For the filling: • pork shoulder (100 grams) • shrimp (100 grams) • small amount of wood ear mushrooms and shiitake mushrooms • jicama • white onion • Minced shallots and garlic •

ripe bananas (such as Thai or Siamese bananas, about 1.3 lbs/600 grams) • tapioca starch (200 grams) • sugar • small tapioca pearls (50 grams) • water • vanilla, pinch of salt, 2 teaspoons turmeric powder • coconut milk (200 ml), 1/4 cup sugar (50 grams), 2 teaspoons cornstarch, pinch of salt • Roasted peanuts, crushed, and toasted sesame seeds

tapioca starch (360 grams) • rice flour (30 grams) • sugar (200 grams) • colored water: green, red, purple (300 ml) • coconut milk (250 ml) • For the mung bean layer: • tapioca starch (100 grams) • cooked mung beans (100 grams) • coconut milk (220 ml) • sugar (100 grams) • Steamer, cake mold

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)

ripe bananas (the riper with brown spots, the better) • banana cake steaming flour • coconut milk (about 400 grams) • tapioca pearls • sugar (about 150 grams) • sesame seeds

rice flour (140 grams) • tapioca starch (20 grams) • active dry yeast (5 grams) • fresh coconut water (200 ml) • palm sugar (100 grams)

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) •

rice flour (400 grams) • tapioca starch (100 grams) • fermented rice water (300 grams) • fresh coconut water (750 grams) or 2 1/2 cups coconut water (600 grams) + 2/3 cup pandan leaf juice (150 grams) • For the coconut sauce: • coconut milk (200 grams) • cornstarch (50 grams) • vanilla extract • Some toasted sesame seeds

tapioca starch (400 grams) • pork belly or pork leg (about 300 grams) • shrimp (about 300 grams) • Banana • Seasonings: salt, fish sauce, MSG, sugar, shallots, chili peppers

tapioca starch (about 300 grams) • water (about 450 ml) • small shrimp, peeled (about 300 grams) • shallots, finely chopped • pork belly (about 150 ml, diced) • stalks green onion, finely sliced • annatto oil (about 50 ml) • ground black pepper (about 3 grams) • Sweet and sour fish sauce: • water (about 100 ml) • sugar • Fish sauce, seasoning powder, and bouillon to taste •

tapioca starch (about 40 grams) • colored water (about 30 ml) (purple from magenta plant leaves, green from matcha or pandan leaves, blue from butterfly pea flowers, white from coconut milk, pink from strawberry powder) • coconut milk (about 30 ml) • rice flour (about 10 grams) • sugar (about 20 grams) • cooked mung beans (about 100 grams) • coconut milk (about 200 ml) • tapioca starch (about 120 grams) • sugar (about 120 grams)

ripe bananas, 1 3/4 cups tapioca starch (about 200 grams), 1/3 cup water (about 70 grams), 4 tablespoons sugar • salt, 3/4 cup coconut milk (about 200 ml), pandan leaves

purple sweet potato (about 5.6 oz) • sugar (about 1/2 cup plus 1 tablespoon) • warm water (about 3/4 cup) • tapioca starch (about 2 cups) • coconut milk (about 1 1/3 cups) • vanilla extract or 2 teaspoons vanilla

purple sweet potato • tapioca starch • rice flour • water • sugar • unsweetened milk (no coconut milk used for this version) • tapioca starch • rice flour • sugar • water • unsweetened milk

/ For the white layer: - 3/4 cup tapioca starch (about 100 grams) - 2 1/2 tablespoons rice flour (about 20 grams) - 2 1/2 tablespoons glutinous rice flour (about 20 grams) - 2/3 cup unsweetened milk (about 150 ml) - 2/3 cup water (about 150 ml) - 3 tablespoons sweetened condensed milk - 1 teaspoon salt - 3/4 tablespoon vegetable oil • / For the purple layer: - 4 tablespoons steamed, mashed purple sweet potato (about 80 grams) - 1/3 cup unsweetened milk (about 70 ml) - 1/4 cup water (about 60 ml) - 1 tablespoon sweetened condensed milk - 1 teaspoon salt - 3/4 tablespoon vegetable oil

rice flour (about 2 2/3 cups) • tapioca starch • salt • vegetable oil • water (about 4 1/4 cups) • Soak the flour mixture for about 1 hour before making • For the filling: • ground pork shoulder (about 7 ounces) • Wood ear mushrooms, shiitake mushrooms, shallots, seasoning, black pepper • and a nonstick skillet • Black pepper, fish sauce, seasoning powder, sugar, calamansi or lime, fresh chili (optional), vinegar • Dipping sauce •

small shrimp (about 200 grams) • pork belly (about 200 grams) • tapioca starch (about 350 grams) • wheat starch (about 50 grams) • water (about 350 ml) • Salt and sugar • Cooking oil • Annatto oil for color • Shallots • small banana leaf pieces (about 4x8 inches / 10x20 cm) • banana leaf strips (about 1/2x8 inches / 1x20 cm) for tying

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 500 grams) • pork belly (about 200 grams) • shrimp (about 200 grams) • medium dried wood ear mushrooms (mộc nhĩ) • Shallots • Garlic • Scallions (green onions) • Cooking oil, fish sauce, salt, sugar, black pepper