- 250 grams glutinous rice flour
- 25 grams sago flour
- ¼ teaspoon salt
- 175 cc warm coconut milk from ½ coconut
- 100 grams white sesame seeds, rinsed, drained and dried
- 200 grams skinned mung beans (I just used the whole mung beans with skin on)
- 50 cc water
- 150 grams sugar (I replaced it with sweet condensed milk)
- 1 pandan leaf or vanilla (I chosed vanilla essence)
- oil, for deep frying
Soak mung beans for about 1 hour, steam until done and mash while still hot. Mix with water, sugar and vanilla, cook on low heat and stir constantly until the mixture can be shaped. Cool and make balls with a diameter of 1 ½ cm. Set aside
Mix glutinous rice flour, sago flour and salt. Pour in warm coconut milk, a little at a time, kneading constantly until the dough can be shaped. Divide into 12 parts.
• To assemble:
Take 1 part of dough, shape into a ball and flatten to ½ cm thickness. Place 1 ball-shaped filling in the centre, close the dough around it and reshape into a ball. Roll ball into sesame seeds, pressing slightly to ensure that the seeds sticks to the dough. Or dip ball quickly into water to dampen the surface before rolling into the sesame seeds. Heat oil over medium fire and deep-fry the rolls until golden brown and done. Drain. Enjoy it with your afternoon tea/coffee.