Recipe: Sweet pumpkin balls with mung bean filling

This pumpkin ball with mung bean soup can be served as a snack or dessert on hot days. The dish provides a variety of vitamins, helping to cool down the body in the summer heat


Recipe: Sweet pumpkin balls with mung bean filling
Photo: VN Express


– Pumpkin: 300 gr

– Glutinous rice flour: 250 gr

– Roasted peanuts: to taste

– Shredded coconut: to taste

– Coconut milk: 200 ml

– Palm sugar, white sugar, rock sugar: to taste

– A small piece of ginger

– Mung bean without shells: 250 gr

Recipe: Sweet pumpkin balls with mung bean filling
Photo: VN Express


– Peel and chop the pumpkin, then boil or steam it. When the pumpkin is well-cooked, take it out and leave to cool.

– Smash the pumpkin until it turns into a fine puree, then add a tablespoon of sugar.

– Slowly add the glutinous rice powder and knead the pumpkin until the dough is firm and not sticky.

– Wash the beans, soak them in water for 2-5 hours before draining. Mix the beans with a pinch of salt then steam them.

– Take the beans and wait until they are lukewarm before crushing finely.

– Add 2 tablespoons of sugar and a little vanilla (optional) into the crushed bean mixture, mix well.

– Shape the pumpkin balls, each ball needs 30 gr of pumpkin dough and 20 gr of filling.

– Press the dough flat, put the filling in the middle, fold the edges, and then shape the balls into mini pumpkins.

How to shape the balls:

– Shape the balls as round as you can, then press them slightly to create 2 flat surfaces. Use a stick or knife to press around the balls to shape them into mini pumpkins.

– Make “pumpkin stems” out of sticky rice dough. Use chopsticks to gently press the tops of the pumpkins, then stick the stem in.

– If you do not want to make the “pumpkin stems” out of dough, you can use vegetable leaves.

– Boil a pot of water, drop the “pumpkins” in and boil until the balls floating in the water, then take them out, and put them in a bowl of cold water.

Recipe: Sweet pumpkin balls with mung bean filling
Photo: Mon Ngon Moi Ngay

How to make the ginger sugar syrup:

– Add 500 ml of drinking water and 200 gr of sugar into a pot.

– Bring the mixture to a boil, then crush a piece of ginger and drop it into a pot of water. Leave the pot boiling for 1-2 minutes then lower the heat.

– Drop the pumpkin balls into the syrup pot, cook for about 10 minutes on low heat, then turn off the heat.

How to make the coconut milk:

– Pour 200 ml of canned coconut milk into a small pot, then add 2 tablespoons of sugar, 50 ml of drinking water, one tablespoon of tapioca, and a small pinch of salt.

– Dissolve all the ingredients in the mixture, then boil gently. Turn off the heat, leaving it to cool down.

– When serving the dish, put a few pumpkin balls into a bowl, fill with ginger sugar syrup, and pour a few teaspoons of coconut milk in, wih shredded coconut and roasted peanuts on top. The dish can be served hot or cold.