Num bonk skor .
(Sweet mung beans dumplings.)

Sweet rice flour dumpling with mung bean filling and sweet gingery syrup is delious Khmer Krom holiday dessert.
Sweet mung beans dumplings are symbol for sweet happiness life, wealth, harmony and good luck that we offerings on New Year, religious holidays and baby first birthday.
• Ingredients :
  • 4 Cups water
  • 1½ Cup sugar
  • ¼ Teaspoon salt
  • A couple large slices fresh ginger root
  • 1 Teaspoon pure vanilla extract
  • 12 oz Peeled mung bean, washed and rinsed
  • 4 Cups water
  • 1 Tablespoon vegetable oil
  • ¼ Teaspoon salt
  • 3 Tablespoons Chau Doc coconut cream powder
  • 2 Cups sweet rice flour
  • ½ Cup Chau Doc coconut milk
  • ¼ Teaspoon salt
  • ½ Cup sugar or palm sugar
  • ½ Cup water
  • 1 Teaspoon vegetable oil
  • 8 Cups water
• Procedures :
  In a medium pot, put 4 cups water, 1½ sugar, salt, ginger and vanilla together, simmering till sauce reduce. Turn off the stove and set gingery syrup a side.
  In another medium pot, put mung bean and water togher and cook till mung bean tender. Pour cooked mung bean in a colander to drain.
  Pre heat a non-stick skillet or wok. When wok is hot add oil and cooked mung bean, stirs, add salt and coconut cream powder, stirs well till mung bean hot. Turn off the stove and set it a side to let it cool down.
  When cooked mung beans cool to touch, put a teaspoon of prepared mung bean in palm of hand, shape and roll in to small ball. Put mung bean ball in a plate and continue make mung bean ball till prepared cooked mung bean gone. When done set it a side. Should have 14 mung bean balls.
  In a large bowl, put sticky rice flour with coconut milk, salt, sugar and ½ cup water together, mix and kneads dough till it smooth, firm and not sticky. If dough sticky to touch, add a little sweet rice flour.
  Take out a small piece of dough, shaped it to a round ball. Using your palms to pressed round ball dough to flat, thin round shell. Put a mung bean ball in the center of round shell dough. Gently pulls dough over mung bean ball to sealed bean filling. Rolls dough with your palms to sealed and shaped dough round dumpling and set a side when done. Continue make dumpling till dough gone. Should have 14 dumplings.
  Cook 8 cups water in a large pot till water bubbling. Gently drops dumpling(1 at a time) in boiling water. When dumplings floats up it cooked, removed cooked dumplings and put it in gingery syrup pot.
  Simmering dumplings in gingery syrup for 5 to 10 minutes.
  Top with prepared coconut sauce and toasted sesame seeds before serve. Serve hot or warm.
  Note: Sweet dumplings can keep in the refrigerator for a week. Just reheat till dumplings soften.