Pandan and coconut dumplings

These dumplings, called onde onde, were one of the first things I learnt to make in home economics classes at school. They are little dumplings that pop like a water balloon when you bite into them and ooze a delightfully floral caramel goo. When rolling these, take care not to roll the skin too thin or the dumplings might burst in the pan as they cook, rather than as you chew them. For this recipe, try to get the type of palm sugar that comes in a block as it is easier to work with.