Directions

To Prep

1. Wash the mung beans a few times until water is clear, soak for 3-4 hrs or overnight. Rinse and drain the mung beans.
2. Mix the Sweet Mixture ingredients and set aside.

To Cook

1. Put a cheesecloth or napkin on a steamer, and pour in the mung beans. Steam until it’s soft and cooked, about 25 mins. Remove and cool on a cookie sheet.
2. Steam the shredded coconut about 5 mins until soft. Mix into the mung beans, and set aside.

To Make Rice Crepes

1. In a mixing bowl, combine the glutinous rice flour with water and salt. Knead into a dough.
2. Divide and roll the dough into small crepe pieces, dusting each slice with flour to prevent from sticking. Set aside.
3. Boil a pot of water and cook a few slices of the crepes at a time. They are cooked when they float. Spoon out one at a time and remove as much excess water as you can. Lay them flat on the mung bean mixture, and make sure they don’t overlap each other. Let cool.
4. Add the mung bean mixture on each crepe. Fold the crepes in half like tacos, and arrange on a serving dish. Serve with the sweet mixture.