Recipe Ingredient
- Filling:
- 100ml split mung beans, soaked overnight, drained
- 2 pandan leaves
- 25g caster sugar
- ½ tsp salt
- 3 tbsp fried shallot oil
- 75g candied winter melon strips, chopped
- 2 tbsp water
- Skin:
- 125g orange sweet potatoes
- 200g glutinous rice flour
- 1 tbsp wheat starch
- 1 tbsp caster sugar
- 1 tbsp oil
- 80ml thick coconut milk
- 100ml hot water
- A few drops green food colouring
- A few drops orange food colouring
Instructions
- To prepare filling: Steam the beans together with the pandan leaves for 25-30 minutes over high heat. Discard the pandan leaves.
- Process mung beans with sugar, salt, shallot oil and candied melon to a smooth paste. Divide equally and shape into balls.
- To prepare skin: Steam sweet potatoes until tender. Mash into a smooth paste while hot and combine with glutinous rice flour, wheat starch, sugar, and oil. Add coconut milk and water. Knead until smooth and divide into two portions.
- To one, add orange colouring and mix well. Divide into equal portions.
- To the other, add green colouring and mix well. Divide into equal portions.
- To wrap and shape: Flatten a piece of dough and place a filling ball in the centre. Wrap dough around the filling and shape into a ball. Press it into a dumpling mould. Knock out the dumpling and place on a small square of greased banana leaf.
- To steam: Steam over high heat for 7 minutes, or until cooked. Remove and brush lightly with oil.
