Ingredients
450g sticky rice flour
200g green bean
50g ordinary rice flour
300g sugar
20g tapioca flour
50g dry preserved squash, finely chopped
Salt, pomelo flower extract.

Preparation
Soak green beans in cold water, remove the husk before steaming, then crush; add 100g sugar to a pan, pour in some water and cook until sugar is dissolved; add green beans and stir-fry; when green beans become soft, remove from heat and let cool; mix with dry preserved squash; shape the mixture into balls about the size of a big longan.

Mix sticky and ordinary rice flour with some warm water and salt in a pot; shape the rice paste into dumplings with green-bean balls as fillings; put a pot of water on the fire and bring to the boil, add the dumplings; when the dumplings float on water, remove them from the pot to a bowl of cool, previously boiled water; transfer to a deep plate, press the dumplings to flatten; scatter sesame seed on top.

Bring the remaining 200g sugar and 300ml water to a boil in a pot; when sugar is dissolved , add tapioca flour and stir; when the flour is cooked, remove from heat and let nearly cool; add pomelo flower extract.