About the Recipe
Malaysians are very clever in naming their dishes; sometimes it’s funny, sometimes quirky, and sometimes, it doesn’t make sense at all. The story behind the name is supposedly the delicate method of preparation involved in making the dessert. Just don’t question it is best! But trust me, this is definitely a moreish kuih that is perfect served for afternoon tea.
Ingredients
Ingredients for the Dumplings
150 mL water
4 pandan leaves
300g glutinous rice flour
Ingredients for the Palm Sugar Coconut
60g palm sugar
60g white sugar
100mL water
2 pandan leaves
1 1/2 cups fresh coconut (grated)
2 tsp cornflour
1/8 tsp salt
Preparation
In a non-stick shallow pan, combine all the ingredients for the palm sugar coconut. Cook till the mixture is sticky and the liquid has evaporated. Add in the cornflour, stir to mix then set aside to cool.
To make the pandan water, combine the pandan leaves and water in a blender. Blitz for a couple of seconds then strain the juice and discard the pulp. In a large bowl, mix together the glutinous rice flour and pandan water to form a soft dough. Pinch of a small ball and gently press in the middle to form a dimple.
Bring a large pot of water to boil. Once boiled, gently drop the dumplings into the water and let cook till the dumplings float to the surface. Using a slotted spoon, remove the dumplings from the pot and place into a another bowl of room temperature water.
Once the dumplings have cooled slightly, strain and transfer into the coconut mixture. Gently stir to coat the dumplings in the coconut mixture. Place into a dish and serve with a cup of tea or coffee.