Filling Ingredients :
120 g mung beans, soaked for 30 minutes
50 g sugar
1 pandan leaves, knotted
7 g salt
1 L water
Dipping Ingredients :
100 g wheat flour
25 g rice flour
4 g salt
150 ml water
1 L cooking oil
Boil the soaked mung beans for 1 hour over low heat. Set aside.
Prepare 500 ml of water then add mung beans, salt, sugar and pandan leaves. Cook until the mung beans are really thick or the water is reduced.
Shape the mung beans to form a ball then flatten.
Dipping : Mix wheat flour, rice flour, salt and water until there are no lumps.
Heat the cooking oil over medium heat
Dip the shaped mung beans into the dipping mixture and fry until lightly browned. Remove and set aside