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Pandan Sugar Dumplings

Delightful chewy dumplings filled with gooey palm sugar and coated in freshly grated coconut, perfect for celebrating special occasions or enjoying at home.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 12 dumplings
Course: Dessert, Snack
Cuisine: Southeast Asian
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Dumplings
  • 1 cup chopped pandan leaves Fresh pandan leaves work best for authentic flavor.
  • 1 cup water For blending with pandan leaves.
  • 1 cup glutinous rice flour Essential for chewy texture.
  • 7 oz palm sugar pucks Can substitute with brown sugar, but flavor will differ.
  • 1/4 cup hot water To help moisten the coconut.
  • 1/4 teaspoon table salt Balances the sweetness.
For the Coconut Coating
  • 3/4 cup dried shredded coconut, unsweetened Fresh is preferred for creaminess.

Method
 

Preparation
  1. Blend the chopped pandan leaves with 1 cup of water until smooth. Strain the mixture to extract pandan juice.
  2. In a mixing bowl, combine the glutinous rice flour with half the pandan juice to form a smooth dough, adding more juice if necessary.
  3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes.
  4. Mix shredded coconut with a pinch of salt and hot water until the coconut is slightly sticky.
  5. Cut the palm sugar into 1/4-inch cubes.
Cooking
  1. Bring a large pot of water to a rolling boil.
  2. Take small pieces of dough, flatten them, place a palm sugar cube in the center, and seal tightly.
  3. Drop the dumplings into the boiling water and cook until they float to the surface, about 2-3 minutes.
  4. Transfer cooked dumplings to the coconut coating, rolling until well-coated.
  5. Serve warm.

Notes

These dumplings are best enjoyed fresh, but leftovers can be stored. To reheat, steam or microwave briefly.