Sweet Coconut Dumplings

Name: Sweet Coconut Dumplings
Yield: 16 Dumplings
Cuisine: British
Ingredients: 1 cup Glutinous Rice Flour; 1/2 cup Rice Flour; 2 tablespoon Caster Sugar; 1 pinch Salt; 3/4 cup Warm Water *approximately; Desiccated Coconut for coating; <Filling Suggestions>; ‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste); Firm Custard; My ‘Butter Bean Spreads’ See https://cookpad.wasmer.app/uk/recipes/6453428-butter-bean-spreads?via=sidebar-recipes; Sweetened Crunchy Peanut Butter

Hiroko Liston @hirokoliston

Melbourne, Australia

These dumplings are almost identical to my ‘Daifuku Mochi’, but they are made in a totally different way. This time, I used ‘Azuki’ Red Bean Paste for the filling, but Custard is also recommended. The sweet pastes that can be made from Canned Butter Beans are also very nice.

Hiroko Liston @hirokoliston

Saved

Ingredients

16 Dumplings

1 cupGlutinous Rice Flour
1/2 cupRice Flour
2 tablespoonCaster Sugar
1 pinchSalt
3/4 cupWarm Water *approximately
Desiccated Coconut for coating
<Filling Suggestions>
‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste)
Firm Custard
My ‘Butter Bean Spreads’ See https://cookpad.wasmer.app/uk/recipes/6453428-butter-bean-spreads?via=sidebar-recipes
Sweetened Crunchy Peanut Butter

Saved

Steps

1

Prepare the filling. This time I used ‘Tsubu-an’ (Sweet ‘Azuki’ Red Bean Paste). Firm Custard is another very popular filling. Soft fillings are difficult to wrap with the dough. I recommend to make the filling into 16 balls, 2cm in size, and FREEZE them until hard enough to handle.
2

Place Glutinous Rice Flour, Rice Flour, Caster Sugar and Salt in a large bowl, stir to combine. Add Warm Water to the flour, mix and knead to achieve the firmness of dough same as firmness of your earlobe. (*This is traditionally taught.) Add extra water or extra flour to achieve this.
3

Divide the dough into 16 portions. Flatten one portion of the dough on your hand and place one ball of filling in centre and draw the edges up to enclose. Repeat with the remaining dough and filling.
4

Pour water into a steamer pan and bring to the boil over high heat. Line the bottom of the steamer with baking paper, place dumplings on the baking paper, cover with lid and steam for 10 minutes.
5

Place some Desiccated Coconut on a plate, roll cooked hot dumplings to coat with the Coconut.
6

Repeat with remaining dumplings. Serve warm.