The uninteresting appearance of this dessert belies its delightful flavour
and creamy texture. ##
Dumplings:
1 cup glutinous rice flour
1/2 cup tapioca flour
3/4 cup water
1/4 teaspoon salt
Sauce
:
3 cups water
1 cup coconut milk
1/3 cup palm sugar syrup
1 pandan leaf pinch of salt
Make dumplings
first. Place rice and tapioca flour in deep mixing bowl and make a well
in the centre. Add water and salt, mix well and knead dough until it
can be rolled and shaped. Dough should not be too dry. Roll small dumplings
1 cm (1/2 in) in diameter. Bring 4 litres (8 cups) of water to boil.
Add dumplings, bring back to the boil and simmer for 5 minutes. Drain
and set dumplings aside. To make the sauce, combine water, coconut milk,
palm sugar, pandan leaf, and pinch of salt in small stockpot. Bring
to the boil. Add flour dumplings and simmer for 20 minutes. Cool and
serve at room temperature.
Helpful
hints : When preparing the dumplings, use the amount of water
given in the recipe only as a guideline; the quality of flour varies
greatly and affects the amount of liquid it absorbs. Add sufficient
water to result in a soft, smooth dough. If the dump- lings are dry
when shaped, they will be very tough after cooking.
