• Prep Time 40 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 2 tbsp fried shallot oil
  • Filling:
  • 150g split mung beans, soaked overnight, drained
  • 2 tbsp dried prawns, fried with a little oil
  • 50g caster sugar
  • ½ tsp salt
  • ¼ tsp pepper
  • 3 tbsp water
  • Skin:
  • 200g glutinous rice flour
  • 1 tbsp icing sugar
  • 65ml boiling water
  • A tinge of rose pink food colouring
  • 40ml thick coconut milk
  • 2 tbsp oil


    To prepare the filling:
  1. Steam mung beans for 25-30 minutes, or until soft. Blend with the rest of the filling ingredients to a fine paste. In a non-stick pan, add shallot oil and bean paste; fry over medium heat until paste is dry. Divide equally and shape into balls.
  2. To prepare the skin:
  3. Combine glutinous rice flour and sugar. Stir colouring into boiling water and pour unto flour; mix well. Add coconut milk and oil, then knead into a smooth dough. Cover with a damp tea towel and set aside for 10 minutes. Divide equally and shape into balls.
  4. To wrap and shape:
  5. Flatten a dough ball in your palm and place a ball of filling in it. Wrap dough around filling. Press into a peach-shaped mould. Knock out the dumpling and place on a small square of greased banana leaf.
  6. To steam:
  7. Steam dumplings over high heat for 4 minutes, brush lightly with oil, and steam a further 5-6 minutes.

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