Stuffed Crescents with Mung Bean Fillings

Ingredients

• glutinous rice flour 1 cup
• coconut cream 2 tbsp
• thick pandanus juice 1/4 cup
• mung beans, hulled 1/4 cup
• white grated coconut 200 grams
• roasted white sesame seeds, crushed roughly 3 tbsp
• sugar 1/3 cup
• salt 1/2 tsp

Special utensils

• cheesecloth

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 1 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.
5. Bring water to the boil, reduce the heat. Drop the crescents into the water and boil until they float to the surface. Remove with a slotted spoon, and toss in the remaining grated coconut.
6. Arrange on a plate, scatter some mung beans over as a garnish. Mix the sugar with roasted sesame seeds and salt and put in a small bowl at the side. Sprinkle the sugar mixture just before serving.