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Coconut Salt Sweet Dumplings ( Ka Noom S




Source of Recipe


Appon at May 17, 2006


List of Ingredients




*Ingredients for Coconut Sugar Filling*
100 gms Coconut Flour
200 gms Palm Sugar (Or Brown Sugar)
70 ml Water

*Ingredients For Middle Layer*
200 gms Sticky Rice Flour
50 ml Warm Water

*Ingredients for Outside*
100 gms Rice Flour
200 gms Coconut Milk
4 Tablespoons Sugar
1 Teaspoon Salt

Recipe



1. Make the filling by mixing the water and sugar in a saucepan.
2. Stir until the sugar has dissolved, then add the coconut flour and boil
until it forms a thick sticky sauce.
3. Remove from the heat and leave to cool a little, then take teaspoon sized
lumps of the coconut mix and roll then into balls. You can get 20 balls from
that mixture.
4. You can see these balls in the top left photograph.

5. Next to the middle layer, mix the sticky rice flour with warm water and
mix it to form a smooth dough.
6. Pinch off pieces of the dough, roll them into balls, flatten the balls to
a disc. Each one of these discs will be used to wrap around a coconut ball,
so make sure the discs are big enough.
7. Wrap the disc around the coconut balls and roll them between the palms of
your hands to make them into smooth balls. You can see this in the top right
photograph.

8. Next to the outside, in a saucepan, mix the rice flour and coconut milk,
sugar, and salt together. Heat gently stirring all the time, the mixture
will form a thick white paste as it cooks. This takes 3-5 minutes of
cooking. Remove from the heat.

9. Next assembly: Cut greaseproof paper into 4x8cm pieces. Spoon a little of
the outer mixture onto the paper.
10. Place a rice ball onto this mixture, and spoon over more of the outer
layer. You can see this in the bottom left photograph.
11. Fold up the paper into a small triangular packet and staple it shut, or
tie with string, as in the botto right photograph.
12. Steam for 10 minutes in a Chinese steamer. Eat warm or cold.