Chè Trôi Nước Bột Báng (Mung Bean Tapioca Pearls with Ginger Syrup Dessert)

RECIPE: Chè Trôi Nước Bột Báng

For Dough
1 bag Tapioca Pearls (Bột Báng) 
3 cups Water
1/2 cup Sugar
1/2 teaspoon Salt
For Mung Bean Filling
1 bag (16oz) Peeled and Split Mung Bean (about 1 1/2 cups)
1 teaspoon Salt
1 cup Coconut Milk
1 1/2 cup Water
1/2 cup Sugar
1/2 teaspoon Ground Pepper
1/3 cup Fried Shallot (about 3 shallots)
1 tablespoon Oil from Frying Shallot
1-2 Pandan Leaves, tied together
For Ginger Syrup
1 1/2  cups Sugar
Fresh Ginger, peeled and julienned into small strips or any shapes you prefer, make 5 tabelspoons of ginger
5 cups Water
2-3 Pandan Leaves, tied together
For Coconut Sauce
1 can of coconut milk (13.5 oz)
1/2 teaspoon Salt
3 tablespoons Sugar
1 teaspoon of Vanilla Extract or  Pandan Leave, tied together
1 tablespoon Water + 1 teaspoon Tapioca Flour, mixed well

1/4 cup Roasted Sesame Seeds
1 can Coconut Milk 
Prepare Roasted Sesame Seeds
Roast sesame seeds by frying in a pan and stir until golden brown
Prepare  Coconut Sauce
If using pandan leave, tie it into a short string.  Bring the sugar, salt, pandan leave and coconut milk to a boil in a saucepan over medium heat. Add the tapioca flour mixture and stir it at the same time.   Add vanilla extract if you don't use panda leave.  Pour coconut sauce into a bowl and set aside.
Prepare Tapioca Pearls
Place tapioca pearls in a large bowl. Set it aside.
Bring water  to boil.  Add  salt, sugar and stir it well until dissovled. 
Pour hot water into the tapioca pearls bowl and mix it well.  Set it aside for about one hour or two.  Place in the fridge after that if prefer. 
Prepare Mung Bean Filling
Soak mung beans overnight so it is quicker to cook them but this step is optional.  Most of the time, I skip this step because I usually decide to make it at the last minute; come on, there's some of you out there that cooks on the fly like me.  Rinse and drain the beans. In a pot, add 1 cup of coconut milk and 1 1/2 cups of water, 1 teaspoon of salt and bring it to boil.  Reduce the heat to low, stir it and cook with lid on for about 15 minutes or until soft.  Add 1/2 cup of sugar, mash it and cook it for another 5 minutes.  
Add the remaining ingredients to the mung bean pot. Mix it well. Divide bean paste into 23 balls. 
Making Ginger Syrup 
In a pot add in the water, sugar, pandan leaves and ginger. Boil until sugar dissolved. Reduce the heat to low.
Assembling Mung Bean Tapioca Pearl
Scoop up a big spoon of tapioca pearls about 1 and 1/2 size of the mung bean ball. 
Make sure to keep your hands moist with water. 
Flatten the tapioca pearl and add in the mung bean paste ball.
Wrap it up and make a round ball in circular motion with your palms. Repeat for the rest of mung bean balls and tapioca pearls.  Use the remaining tapioca pearls to make it into small balls without the filling.
Cooking Mung Bean Tapioca Pearls
Bring a pot of water to boil.  Drop just enough of the mung bean tapioca pearl balls  into the boiling pot.  Tapioca pearl balls are done when they float.  Let it cook for another 5 minutes to ensure it cooks all the way. Remove the tapioca pearl balls  and drop them in the simmering ginger syrup pot. Keep the syrup pot on low heat so that the syrup absorb into the tapioca pearl balls as this will make them  taste better.
Place tapioca pearl balls and the syrup with a few pieces of gingers into a dessert bowl. Drizzle coconut sauce over them and top off with a sprinkle of roasted sesame seeds.