Tapioca

ripe bananas (such as Thai or burro bananas) • tapioca pearls • coconut milk • sugar • salt • roasted peanuts

black grass jelly powder • sugar (about 300 grams) • water chestnuts (about 200 grams) • tapioca starch (about 200 grams) • Butterfly pea flower water for coloring • coconut milk (about 300 ml) • unsweetened milk (about 100 ml)

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

large duck • duck blood (optional) • ginger, salt, white wine • Seasonings: chili powder, fresh chili, chicken bouillon powder, sugar, black pepper, fish sauce • Hue-style fermented shrimp paste (mix the paste with a bowl of cold water and stir to dissolve) • cooking oil • shallots (or small onions), a few purple onions • Herbs: green onions, Vietnamese coriander (rau răm) • Noodles: 2 cups tapioca starch (about 250 grams), salt, boiling water

ripe Thai bananas (or substitute with ripe plantains or regular bananas) • small tapioca pearls (about 20 grams) • thin coconut milk (about 600 ml) • thick coconut milk (about 120 ml) • salt • sugar (about 40 grams) • sesame salt (toasted sesame seeds mixed with a pinch of salt)

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) •

sugar (200 grams) • coconut milk (200 grams) • large eggs • tapioca starch (200 grams) • baking powder (11 grams) • vanilla extract (or 1 packet vanilla powder)

coconut milk (200 ml) • tapioca starch (200 grams) • rice flour (20 grams) • large eggs • pandan extract • sugar (200 grams) • Liquid vanilla extract • unsalted butter (30 grams) • -inch square cake pan • baking powder (3 grams) • baking soda (2 grams)

pork bones (500 grams) • beef sausage (100 grams) • crab meat (200 grams) • imitation crab sticks (100 grams) • sweet corn • large eggs • tapioca pearls • shallots • green onion and cilantro • Salt, chicken bouillon, black pepper

tapioca starch (about 300 grams) • boiling water (about 150 ml) • shrimp (about 200 grams) • shallot • Fish sauce • Lime • Chili pepper • Garlic

tapioca starch (about 200 grams) • rice flour (about 8 grams) • baking powder (about 10 grams) • large eggs • coconut milk (about 200 ml) • sugar (about 180 grams) • large pandan leaves • vegetable oil • vanilla powder or 1 teaspoon vanilla extract • Baking pan, oven, fine mesh strainer, mixing bowls, etc

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

ripe bananas (such as burro or plantain) • tapioca pearls (about 50 grams) • sweet potato starch pearls (about 50 grams) • coconut milk (about 500 grams) • thin coconut milk or coconut water (about 500 grams) • pandan leaves (about 100 grams) • sugar (about 50 grams) • salt (about 1 mcf)

tapioca starch (about 2 2/3 cups) • shrimp (about 10.5 ounces) • Green onions, fried shallots • Assorted seasonings

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) •

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 400 grams) • about 1 1/4 cups hot water (about 300 ml) • shrimp • black pepper, fish sauce, seasoning powder or salt • Thai basil, cilantro, fresh chili peppers • fried shallots • shallots, annatto powder • chili oil (or chili sauce) • garlic, lime, sugar • spoon, large mixing • ice cubes, bowl for cold water

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 200 grams) • Ground pork, wood ear mushrooms • Green onions, shallots • Salt, pepper, sugar • Fish sauce • Fresh lime or bottled lime juice (I used bottled lime juice since I didn't have fresh limes) • Hot chili peppers

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

tapioca starch (about 2 2/3 cups) • pork belly (about 5.3 ounces) • shrimp (about 3.5 ounces) • split mung beans (about 1/4 cup) • Shallots, green onions, vegetable oil, salt, sugar, black pepper, annatto oil, seasoning powder • Fish sauce, chili peppers

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 (100 grams) • rice flour (100 grams) • Peeled shrimp • Black pepper • Annatto oil • Green onions • Fresh coconut water (for making the dipping sauce)

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

shrimp (about 100 g) • ground pork (about 200 g) • Black pepper, sugar, fish sauce to taste • Tapioca starch (multi-purpose) • Coconut • Lime • Garlic • Pickled vegetables

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)

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 (500g) • small amount of green onions, garlic, shallots, and chili peppers • pork belly (about 200g) • shrimp (about 200g) • Seasonings, fish sauce