Makes 30 rice balls
Preparation time: 60 minutes
Cooking time: 15 minutes

Tender drumstick (Moringa oleifera) leaves, 75 g
Sticky rice flour, 300 g
De-hulled mungbean (Vigna radiata), 90 g
Adzuki bean (Vigna angularis), 100 g (soaked in cold water overnight)
Sugar, 200 g (20 g for mungbean, 180 g for adzuki bean)
Water, 400 ml


1. Rinse drumstick leaves and blend with 100-ml water in a blender. Filter the juice through a fine net bag and mix well with sticky rice flour.
2. Knead the dough to form 15 g balls, and flatten to make a crust.
3. Cook de-hulled mungbean with 100-ml water in an electric cooker (about 20 minutes) or simmer in a pot until beans are fully tender (about two hours). Add 20 g of sugar, stir thoroughly to make bean paste, divide into 3 g portions.
4. Wrap the sticky rice ball crusts around each ball of the bean paste filling to make sticky rice balls. Set aside.
5. Cook adzuki bean with 100-ml water in an electrical cooker (about 20 minutes) or simmer in a pot until beans are fully softened (about two hours). Add 180 g of sugar and 100-ml water to the cooked beans, bring to a boil, and simmer until beans become mushy.
6. Bring water to boil in another pot. Add the sticky rice balls, cook until they float, then slowly add adzuki bean soup. Boil and stir well for one minute; serve hot as a perfect winter dessert.

Drumstick shoots can be replaced with dandelion leaves, chard leaves, nightshades, cowpea leaves, tropical violet shoots, ivy gourd shoots, etc.