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Pandan Coconut Dumplings

A delightful treat filled with sweet palm sugar, encased in chewy glutinous rice dough and rolled in shredded coconut, reminiscent of family gatherings and culinary heritage.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 dumplings
Course: Dessert, Snack
Cuisine: Southeast Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 cup chopped pandan leaves Fresh is preferable, but frozen can work too.
  • 1 cup water For blending the pandan leaves.
  • 1 cup glutinous rice flour Essential for chewy texture.
  • 1/4 cup hot water For incorporating into the dough.
  • 1/4 teaspoon table salt Enhances coconut flavor.
  • 7 oz palm sugar pucks Key sweetener for filling.
For the Coconut Coating
  • 3/4 cup dried shredded coconut, unsweetened Ensure it’s unsweetened.

Method
 

Preparation
  1. Blend the chopped pandan leaves with 1 cup of water until smooth. Strain the mixture to extract the pandan juice.
  2. In a mixing bowl, add 1 cup of glutinous rice flour. Gradually mix in the pandan juice until a soft dough forms. Adjust with more pandan juice if necessary.
  3. Knead the dough lightly for about 5 minutes, cover with a damp cloth, and let rest for 30 minutes.
  4. In another bowl, mix 3/4 cup of dried shredded coconut with 1/4 teaspoon of salt. Optionally, add a splash of water to hydrate.
  5. Cut palm sugar pucks into cubes and set aside.
Cooking
  1. Bring a pot of water to a boil.
  2. Pinch off about a tablespoon of dough, flatten it, place a palm sugar cube in the center, wrap the dough around it, and roll into a ball.
  3. Drop the dumplings into boiling water. Once they float, allow them to cook for 2 more minutes.
  4. Using a slotted spoon, remove the dumplings and let cool slightly before rolling them in the coconut mixture.
  5. Serve warm for the best taste.

Notes

Keep the dough covered while working to prevent it from drying. Ensure the palm sugar is sealed well in the dough to avoid leakage.