For the filling
100g peeled split mung bean ( ½ cup)
3 tbsp sugar
¼ tsp salt
11g vanilla sugar (or 1 tsp vanilla extract)
¼ cup shredded young coconut
1 tbsp roasted sesame seeds
1 tbsp vegetable oil

For the dough
1 cup glutinous rice flower (or sweet rice flour mochiko) 100g
3 tbsp sugar
3/4 cup milk
¼ tsp salt
½ cup coconut flake

Making the filling
– Wash the mung bean 3 times until the water becomes clear. Soak in water for at least 1 hour.
– Cook in a rice cooker with ½ cup of water (or just enough water to barely cover the beans). Alternatively you can steam the beans for 15 mins or until soft.
– Process the cooked mung bean in a food processor into a fine paste (or mash by hand using mortar and pestle or other mashing tools). Mix with sugar, shredded coconut, vegetable oil, sesame, vanilla and salt. Divide into 8 balls.

Making the dough
Dissolve sugar, salt with milk. Then mix with the glutinous rice flour.
Cover with plastic wrap leaving a small gap for the steam to release.
Microwave for 3 minutes.
Take out and mix well.
Then microwave for another 1 minute and then knead with a rice ladle for about 50 times.
So the dough is cooked and smooth.
Assembling the cake

Spread a piece of plastic wrap on a flat surface and grease with some cooking oil. Place 1/8 of the dough on the plastic wrap and fold. Slightly flatten the piece of dough with the palm of your hand. Then place the filling ball on top and seal it. Make it into a ball. Then coat in coconut flake. Now you can tough the cake directly (It’s not sticky anymore) and form a gain into a nice snowball. Place on paper muffin cup.