Mock Bean Pods with Shrimp Filling and Sweet Filling, 'Khanom Thua Paep'

Preparation of Dough

Sift 3 cups glutinous rice flour into mixing bowl and add, a little at a time, 1 cup boiling water, stirring with wooden paddle. When the dough can be worked with the hands, knead until soft and uniform, then form into balls about 3/4 inch in diameter. Place on tray, cover with damp cloth, and set aside.

Preparation for Sweet Filling

Mix mung beans, 2 tbsp grated coconut, and 1/4 tsp salt together. This is for filling the pods. Break the sesame seeds open in mortar and pestle, then mix the sugar and 1/2 tsp salt. This is for sprinkling on the pods. Steam shredded coconut for 5 minutes. This is used for coating the pods.

Preparation for Shrimp Filling

Fry the coriander root-pepper-garlic mixture in the oil until fragrant, then add the shrimp and finely chopped coconut and mix well. If cakes form, remove pan from heat and break them up, then continue cooking. Add salt and sugar to taste (this needs to taste sweet). Then remove the shrimp filling from pan and spinkle with kaffir lime leaf. Bring coconut milk to a boil, then remove from heat. This is poured onto the pods.

Filling the Pods
Press the dough balls out into discs 1/4 inch thick. Place in the center about a teaspoonful of (whichever) filling, fold over, and pinch securely closed along the edge (shape to look like a bean pod). Fill a large pan with water and bring to a boil. Drop pods into the water, boil until they float to surface (about 2-3 minutes), then dip up from the water. Upon removal, pods with sweet filling are shaken to remove excess water, immediately tossed with the steamed shredded coconut to coat them completely, then placed on a dish and sprinkled with the sesame and sugar mixture. Pods with shrimp filling are drained, placed on a dish, topped with coconut milk and served with coriander.