PREPARATION:
1. Discard bad beans, wash and soak in warm water for 3 hours. Wash again and steam
over boiling water on high heat for 30 minutes or until cooked through.
2. Knead the glutinous rice flour with coconut cream and pandanus juice to form a soft,
smooth dough, set aside.
3. Steam the grated coconut for 10 minutes. Take 100 grams of the steamed coconut and mix
with the prepared mung beans and salt. This is the filling.
4. Divide the dough and roll into small balls about I cm in diameter Roll out each ball
into a disc about 1/4 cm thick. Place 2 teaspoonfuls of the mung bean filling on each
disc, fold the disc in half over the filling, and pinch along the edge to seal.
Continue until finished.
