Bánh rán

Instructions

1. Steam the drained mung beans for 20 minutes until tender, then mash them with the sugar and oil.
2. Shape the paste into 16 small balls and keep them in the fridge.
3. Mix the rice flour with the pinch of salt, gradually adding lukewarm water until you have a soft, non-sticky dough.
4. Divide the dough into 16 pieces, flatten each in your palm, place a ball of filling in the centre and seal carefully.
5. Bring the water to the boil with the cane sugar and pandan leaf, then drop in the dumplings and let them rise to the surface, about 5 minutes.
6. Drain and serve warm or cold, drizzled with a little of the cooking syrup.