Pastel Coconut Dumplings

Name: Pastel Coconut Dumplings
Cuisine: American
Ingredients: 150 grams glutinous rice flour; 15 grams cornstarch (original recipe uses tapioca flour, but I didn't have any); Blue color from butterfly pea flowers; Red color from strawberries; Yellow color from oranges; leaves Green color from pandan; 2/3 cup coconut sugar; 200 ml coconut milk; Water; 1 young coconut (separate the meat and water); 1 teaspoon salt

ART JA @cook_14612810

Found a recipe on Google and made a few adjustments

ART JA @cook_14612810

Found a recipe on Google and made a few adjustments

Saved

Ingredients

150 gramsglutinous rice flour
15 gramscornstarch (original recipe uses tapioca flour, but I didn't have any)
Blue color from butterfly pea flowers
Red color from strawberries
Yellow color from oranges
leavesGreen color from pandan
2/3 cupcoconut sugar
200 mlcoconut milk
Water
1young coconut (separate the meat and water)
1 teaspoonsalt

Saved

Steps

1

Mix the flours together, then divide into equal parts based on the number of colors you want to make.
2

Add the colors and water, then knead until combined. Adjust the amount of color and water as needed. If it's too dry, add more water; if it's too wet, add more flour.
3

Boil water and add the shaped dough. Once the dough is cooked, it will float. Transfer to cold water to prevent sticking, then set aside.
4

Heat the young coconut water and half of the coconut milk until it starts to boil. Add the cooked dough, followed by the sliced young coconut meat. Add the remaining coconut milk and wait until it boils. Season with salt and coconut sugar, then it's done.