Vietnamese Sesame Ball Recipe with Pictures

Cooking Vietnamese food terrifies me. First of all, you know it's never going to taste as good as your mom's/grandma's. Second of all, the best recipes are "by taste" and neither my mom or Tuan's mom bother measuring with anything other than a pho spoon or rice bowl. Daunting right?

Ingredients
Filling

• 8 oz split peeled mung beans
• 1 cup sugar
• 1/2 cup warm water
• 3/4 cup unsweetened shredded coconut

Dough

• 2 1/2 cups water
• 1 1/2 cup sugar
• 16 oz bag glutinous rice flour
• 1 cup rice flour
• 2 tbs baking powder
• 2/3 cup mash potato flakes

Directions
Filling

1. Soak mung beans for 1 hour in warm water.
2. Steam until softened and easily smashed between finger tips (roughly 30 mins).
3. Dissolve sugar in  warm water.
4. Transfer cooled mung beans to mixing bowl and mash coarsely.
5. Add water sugar mix and coconut to mung beans and mix well. The texture should be like mashed potatoes.
6. Allow to cool and form into quarter size balls of mung bean. I put the mix into the fridge to speed up the cooling process.

Dough

1. Dissolve sugar in warm water.
2. In large mixing bowl, combine sugar water mix with potato flakes and stir to dissolve.
3. Add baking powder and stir to dissolve.
4. Add the two types of rice flour and mix together with hands to form a ball of dough. The dough should be wet play-dough consistency.
5. If the dough is too dry, add an extra 1/4 cup of water at a time until you reach the desired consistency.
6. Pinch off a golf ball sized piece of dough and form it into a ball. Flatten to a disk with the palm of your hands and thin out the edges to form a pancake. If the dough cracks at the edges it's too dry and you need to add more water.
7. Place filling in the center and fold dough edges together and seal seams by rough in the palm of your hands.

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