Sweet mung bean dumplings (khanom tua paep)

Instructions

1. Fill a saucepan with water, place a bamboo steamer on top and bring to the boil over medium heat. Place the mung beans in the steamer and steam for 40 minutes, then add the shredded coconut and steam for a further 5 minutes. Remove from the heat, transfer the mung beans and shredded coconut to separate bowls and set aside to cool.
2. In a small frying pan over medium heat, dry-fry the sesame seeds until golden brown and fragrant. Transfer to a small bowl and combine with the caster sugar and salt. Set aside.
3. To make the pastry, sift the flours into a mixing bowl and whisk to combine. Sprinkle with the perfumed water and gently knead to form a soft, smooth dough. Pinch off pieces of the dough and shape into balls approximately 2 cm (¾ in) in diameter.
4. On a clean work surface, roll the dough out into discs approximately 5 mm (¼ in) thick and 4 cm (1½ in) in diameter. Place 2 teaspoons of the mung beans in the centre of a disc and wrap the dough around the filling, pinching the edges together to seal so that you have a roughly oval package. Set aside on a plate or tray and repeat with the remaining pastry and filling.
5. Fill a large bowl with water and bring a large saucepan of water to the boil over medium heat. Carefully add the dumplings to the boiling water and cook for approximately 5 minutes, or until the dumplings float to the surface. Using a slotted spoon, remove the cooked dumplings from the saucepan and transfer to the bowl of water to prevent them from sticking together.
6. To serve, sprinkle the dumplings with the sesame seed mixture and the shredded coconut.