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Rice Dumpling Stuffed with Split Moong Beans

It’s still dark when I woke up in the morning. The air was really chilly, too, because last night we left the windows opened. I went to the kitchen and put a pot of water on the stove. We still don’t have water heater, you know, so I need to boil some water for Yaseen to bath everyday in winter. Sadik woke this sleepy little boy up and dragged him to the sink. After he brushed his teeth, he quietly sneak to the couch and curled there until we had to yell at him again to hurry for school.


The kitchen is a heart of our home. It’s the first room where I switch on the light to warm up the house. When the heat and steam from the food furl throughout the house, every room is slowly rising, too. In this weather, hot food feels really good. A cup of hot drink in the embrace of the fingers is perfect.


I decided to make Rice Dumpling for breakfast today. Carbs is good, and we need a lot of it today. I’m stuffing this dumpling with moong beans, too. It’s so notoriously and delicious. I’m using glutinous rice flour here because it gives the dumplings decadently soft and chewy texture. You remember I told you guys that Sadik could be allergic to gluten? Yes, since that day, we got rid of wheat products and anything with gluten in this house. We’re adjusting to this new rule, and the boys seem to be happy with rice flour.


Rice Dumpling with Split Moong Beans is a Thai traditional sweet snack. We can have it for breakfast or as snack. In Thai, we called this Khanom Toa Pab. It’s really filling and healthy. Other than rice flour and moong beans, we also use grated fresh coconut in it, too. Oh, and the best part is the dust of toasted sesame seed sugar which is used to cover the whole dumpling. Sounds good , right? Let’s cook then!

Rice Dumpling Stuffed with Moong Beans


2 Cups glutinous rice flour

1 cup Moong Dal – soaked over night

1 ½ cup grated fresh coconut

½ cup sugar

2 tbsp sesame seed

½ tsp salt

5 pandan leaves- chopped (optional)

¾ cup warm water



Steam soaked moong dal for 20 minutes or until it is cooked and soft.


Steam coconut for 5 minutes and turn off the heat. Spread the steamed coconut on a large tray. We are going to transfer the dumplings onto this tray, and the coconut will prevent the dumplings from sticking to the tray and to each other.


In a blender, add pandan leaves and warm water. Blend and strain to get fragrant green extract.


In a large bowl, add glutinous rice flour and pandan leaves extract.


You should add the extract little by little so the dough won’t be too sticky.


Combine and knead well until the dough is smooth and pliable.


Divide the dough into 12 parts, roll and flatten them into small disks. They don’t need to be round or perfect, but you need to handle the dough gently because it can break easily.


Bring a large pot of water to boil and add a little salt. When the water is furiously boiling, add the dough, piece by piece and cook until the dumpling rise to the top.


Remove the dumpling from the water and transfer it to the tray of coconut immediately. Now do the rest to cook all dumplings.


When the dumpling is cool enough to handle, add cooked split moong beans in the middle of the dumpling and fold to close it. Press to seal and lightly flatten it.


Make sure you cover every inch of the dumpling with coconut or you can also cover the dumplings with the mixture of split moong beans and coconut to get a vibrant mix of colors.


In a pan, toast sesame seeds on a medium-heat pan until the sesame seeds start to splutter and become golden. Turn off the heat and mix it in sugar.


Sprinkle sesame seed sugar on the dumpling and serve.



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