I made sesame seed balls with mung bean filling and they came out so perfect 💛💛💛⚪⚪⚪ Yummy, chewy, crispy! Mung Bean Filling 8 oz split peeled mung beans 1/2 cup sugar 1/2 cup warm water Dough 2 1/2 cup water plus extra 1/4 cup 1 cup sugar 16 oz bag glutinous rice flour 1 cup rice flour 2 tbsp baking powder 2/3 cup mashed potato flakes Sesame seeds Directions Soak mung beans overnight or at least 1 hr in warm water. Steam until soften and easily smashed with your finger tips, roughly 20 minutes (or longer if not soaked overnight). In meantime, dissolve sugar in warm water. When mung bean has cooled, transfer to mixing bowl and coarsely mash. Add the sugar water mixture and mix well. The texture should be like mashed potatoes. Allow to cool and form small quarter size balls of mung bean. Refrigerate covered. Dissolve the sugar in 2 1/2 cup of warm water. In large mixing bowl, add sugar mixture and the potato flakes and stir to dissolve. Then add the baking powder and stir to dissolve. Finally add the two types of rice flour and mix together to form a big ball of dough. There is no need to knead the dough. The dough should be a wet play-dough consistency. Add a few tablespoons at a time of the extra 1/4 cup of water to the dough and mix well if it’s too dry or gets to dry when working. Pinch off a golf ball sized piece of dough and form into a ball. Flatten to a disk with palm of your hands and thin out the edges to form a pancake. If the dough cracks at the edges, it’s too dry. Add a few tablespoons at a time of the 1/4 cup of water to the dough and mix well. Place the filling in the center and fold dough edges together and seal seams by rolling in the palm your hands. Roll in a bowl of sesame seeds to cover completely. Roll in the palm of your hands to make sure the sesame seeds stick. Cover loosely at room temperature and allow to rest for at least 1 hour. Fry at 250F degrees, rotating the banh cam frequently for even frying. It’s okay to fry many at a time as you want them to be submerged in oil for even frying. When golden brown, remove and drain. Let it cool for 1 hr before eating so it can become chewy and delicious Notes: Filling can be started the night before or done another day from dough. Dough should be firm enough to roll into perfect balls. Did not need the extra 1/4 cup of water for the dough. Add 1 tbsp at a time. If too watery add potato flakes to the filling or the dough. I ran out of sesame seeds Had more filling than dough. 2 tbsp filling each(next time might increase to 3?) Add me, nao! And send me food pics! Twitter@hungrymoomoocow Instagram@hungrymoomoocow Blogger@hungrymoomoocow Facebook: http://www.facebook.com/pages/hungrymoomoocow/960420374008109