Directions

To Prep the Filling

1. Place rehydrated beans into a broad glass or metal bowl and steam for 30 minutes or until soft.
2. Remove bowl from steamer and while hot, add in oil and sugar. Using a fork, mash the beans and mix until a thick paste forms. Set aside to cool completely.
3. The paste will firm up when it cools. Using a teaspoon, measure out 1 tsp of paste and roll into a ball. Repeat until all the paste is used.

To Prep the Syrup

1. Place all ingredients for syrup into a pot and place on high heat to bring the contents to a boil. Reduce the heat and let the contents simmer for 15 minutes, allowing the ginger to infuse the syrup.

To Prep the Dough

1. Into a bowl, add glutinous rice flour and make a well in the centre. Pour in the hot water and use a chopstick or fork to mix the contents, until a dough forms.
2. When it is cool enough to touch, add in the oil and sugar. Knead until a smooth dough forms. Let it rest for 15 minutes and then portion into 20 equal pieces.

To Make the Dumplings

1. Take a piece of dough and using your thumb, make an indent large enough to place a mung bean ball. Gather up the sides of the dough to completely seal in the mung bean filling. Set aside, and repeat until all the dough is used. There should be enough batter for about 20 dumplings.
2. To cook the dumplings, fill a medium-sized saucepan halfway with water, bring it to a boil before reducing the heat for the water to continue to simmer gently. Gently drop in the dumplings and let them cook until they float. Remove the pot from the heat. Let the dumplings sit in the water until ready to serve.

To Serve

1. Drain 3-4 dumplings and gently place into an individual serving bowl. Ladle enough ginger syrup into the bowl to almost submerge the dumplings. Generously top with prepared coconut cream and sprinkle sesame seeds or peanuts, if desired. This dessert is served hot in winter, and at room temperature/ with chilled ginger syrup in summer.