For all ingredients, please use organic versions if available
Pastry Shell
500 grams
granulated sugar
250 grams purified water
300 grams toasted
glutinous rice flour
Cooking oil
Thai Jasmine essence
(Mali flower extract)
Beet coloring extract
Pandan leaves
coloring extract

Mung Bean Filling
100 grams cooked
split mung bean,
finely blended
50 grams sugar
Cooking oil

Coconut Filling
100 grams
shredded coconut.
50 grams
granulated sugar
10 grams
glutinous rice flour
10 grams melon seeds
10 grams black or white sesame seeds

1. Boil the water and sugar on a low flame for about 20 minutes. This will become the syrup.
2. Add half a lemon into the syrup to keep the syrup from hardening. Let it cool down.
3. Sauté the mung bean filling with sugar until the mung bean become soft.
4. Set the mung bean mixture aside for it to cool down.
5. For the coconut filling, mix the coconut with sugar. Let it absorb for about 30 minutes.
6. When it’s already 30 minutes, stir it over medium heat until it condenses. Stir regularly so that it won’t get burnt. Stir until the coconut turns transparent and a bit sticky.
7. Pour in the glutinous rice flour slowly. Stir evenly, and then let it cool down.
8. Put in melon seeds and sesame seeds, and mix well.
9. Take the coconut mixture out.
10. Roll the mung bean and coconut filling into balls to fit the mould.
11. For the pastry’s outer shell, add 2 tablespoons of cooking oil into the bowl of syrup.
12. Divide the syrup and the flour into 3 equal portions to make 3 colors of pastries.