Pandan Sugar Dumplings

A traditional Southeast Asian treat made from chewy glutinous rice dough filled with palm sugar, perfectly paired with shredded coconut for a delightful bite.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 12 dumplings

Course: Dessert

Cuisine: Asian, Southeast Asian

Calories: 130

Ingredients Method Notes

Ingredients

For the Dumplings

1 cup chopped pandan leaves Fresh is best; use extract only if necessary.
1 cup water
1 cup glutinous rice flour Ensure it's labeled 'glutinous' for the right texture.
1/4 cup hot water Used to help knead the dough smoother.
1/4 teaspoon table salt Enhances flavors.

For the Filling

7 oz palm sugar pucks Available at Asian grocery stores; substitute with brown sugar if necessary.

For the Coating

3/4 cup unsweetened dried shredded coconut Ensure it's fresh for the best flavor.

Method

Preparation

Prepare Pandan Juice: Blend the chopped pandan leaves with 1 cup of water, then strain to extract the vibrant green juice.
Make the Dough: In a mixing bowl, gradually mix the glutinous rice flour with pandan juice, kneading until a smooth, pliable dough forms.
Rest the Dough: Cover the dough and let it rest for about 30 minutes.
Prepare the Coconut: Mix the shredded coconut with a pinch of salt and a few tablespoons of water; spread it out on a plate.
Prepare Palm Sugar: Cut the palm sugar into small cubes, about the size of a marble.
Boil the Water: Fill a pot with water and bring it to a boil.

Cooking

Shape the Dumplings: Take a piece of dough, flatten it in your palm, place a cube of palm sugar in the center, fold and seal tightly.
Cook the Dumplings: Drop the dumplings into boiling water and cook until they float to the surface (about 2 minutes).
Coat and Serve: Remove dumplings from water and roll them in the coconut mixture while warm.
Indulge!: Serve warm for the best experience.

Notes

Make sure to seal the edges of the dumplings well to avoid leaks. Avoid overworking the dough.