Pandan paste, a natural extract from the leaves, stains these chewy little dumplings an unlikely shade of green and gives a soft fragrance to the rice flour. There is a surprise waiting inside - as you bite in, a pool of molten palm sugar is released.
Tip the rice flour into a large bowl. Make a well in the middle and pour in
You’ll need to shape and cook the dumplings in two or three batches before the dough softens the sugar and makes it melt and leak, so get everything ready. Cut the palm sugar into a rubble of small nuggets and shavings. Line a tray with plastic wrap. Cover another plate with a mixture of the coconut and salt.
Take a piece of dough and roll into a ball about
Bring a pan half filled with water to the boil and cook the dumplings. Boil until they float to the surface, then leave for about 30 seconds longer and remove with a slotted spoon. Drain well.
Roll the sticky dumplings in the salted coconut to get a good coating. Serve at room temperature.
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