Kanom Pra Pai (Flour Dumpling Stuffed with Mung Bean)

Start by preparing the dough mixture.

Divide the coconut milk for the dough into two equal portions. Mix one portion with butterfly pea flower water and the other with pandan leaf water. Stir until well combined and set aside.

Combine Fancy Carp Glutinous Rice Flour and Fancy Carp Jasmine Rice Flour in a bowl. The combination of these flours results in a moderately soft and slightly sticky dough. Divide the flour mixture into two equal portions. Gradually add each colored coconut milk mixture into the respective flour portions. Knead each dough for 10-15 minutes until smooth and non-sticky. Cover and set aside to rest.

Prepare the coconut topping by mixing coconut milk, Fancy Carp Rice Flour, and salt in a pot. Cook over low heat, stirring constantly, until the mixture thickens slightly. Remove from heat and set aside.

For the mung bean filling, soak the peeled mung beans in hot water for 3 hours or in room-temperature water overnight. Rinse 2-3 times before steaming. Boil water in a steamer until it reaches a rolling boil, then steam the soaked mung beans until fully cooked.

Mash or blend the steamed mung beans until smooth. Heat a pan over medium heat and add the mashed mung beans, sugar, and coconut milk. Stir until the mixture is dry enough to shape into balls. Remove from heat, form the mixture into small equal-sized balls, and set aside.

Take the rested dough of both colors and form into small balls. Flatten each ball slightly, keeping the center thicker than the edges. Place a mung bean filling ball in the center, wrap the dough around it, and roll it into a smooth ball.

Arrange the filled dough balls in a tray, ensuring they don’t touch each other.

Line a steamer with banana leaves and place the dough balls on top. Steam over boiling water for 5-10 minutes until fully cooked, then remove from heat.

Serve by drizzling the coconut topping over the steamed dumplings.