The Best Dessert Dumplings You've Never Heard of

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Blend pandan leaves with water just until no large pieces remain; do not over-blend or it turns bitter. Strain through a fine mesh sieve and discard the fibres. You need about half the pandan juice; freeze the rest.
2. Put the glutinous rice flour in a bowl. Add pandan juice gradually, mixing with your hand after each addition, until the dough is smooth and soft, no longer sticks to your hands and no dry flour remains (about half the juice). Knead in more juice ½ to 1 teaspoon at a time for softer dumplings, keeping the dough firm enough to hold its shape. If it becomes too wet, knead in more glutinous rice flou
3. Cover or wrap the dough and rest it for 30 minutes.
4. Dissolve the salt in the hot water. Put the shredded coconut in a small bowl, drizzle the salt water over and mix until all the water is absorbed. Spread it on a pie plate or a deep plate.
5. Chop the palm sugar into large chunks, then cut them into roughly ¼-inch cubes. Trim off any long, sharp points. You need about 50 cubes; save the small flakes for cooking.
6. Bring a large pot of water to a boil.
7. Pinch off about 3/4 teaspoon (4 g) of dough and flatten it to ⅛ to ¼ inch thick. Place one palm sugar cube inside, wrap the dough around it, seal completely, then roll briefly between your palms into a ball. Make sure no sugar pokes through. Place finished dumplings on a plate.
8. Add about half the dumplings to the boiling water, one at a time. Cook until they float, about 2 minutes. Lift out with a wire skimmer, shake off excess water and place on the coconut. Roll or toss to coat, then move to a serving plate. Repeat with the rest.
9. Serve warm, ideally within 2 hours of making. Do not refrigerate.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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