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1
To make the balls of palm sugar for the filling, measure it out in rounded 1/4 teaspoons, dislodging the sugar balls from the spoon with a push of a finger.
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2
You want 24 balls total, so after measuring the sugar, distribute any left over among the balls.
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3
Press and roll each ball between your hands into a smooth, compacted sphere, a scant 1/2 inch in diameter.
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4
Put the balls on a plate, cover with plastic wrap, and set aside.
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5
The sugar will develop a sheen as it sits.
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6
If you are using fresh coconut, put it in a bowl and toss with the salt.
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7
If the thawed coconut feels noticeably damp, put it in a paper towel and gently squeeze out some of moisture; then transfer it to a bowl and toss with the salt.
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8
Set aside near the stove.
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9
Cut the pandan leaves into 1-inch-long pieces.
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10
Put into a blender or electric mini-chopper and add the water.
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11
Run the machine to pulverize the pandan and create a fragrant green liquid resembling wheat grass.
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12
The pandan will get torn into thin, fibrous pieces.
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13
Position a mesh strainer over a bowl and line it with a paper towel.
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14
Pour the pandan liquid through to strain it.
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15
Pick up the paper towel and squeeze out as much liquid as possible.
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16
You need 1/2 cup, so add water or remove some of the liquid as needed.
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17
Add the vanilla and, if you want more color in the pandan liquid, add the food coloring, too.
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18
If you are not using the pandan leaves, simply stir together the water with the vanilla and food coloring.
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19
Or just combine the water and vanilla.
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20
Set the liquid aside.
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21
Fill a medium saucepan with water and bring to a boil.
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22
Lower the heat and cover to keep hot.
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23
Put the glutinous rice flour in a bowl and make a well in the center.
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24
Pour in the flavored water and use a wooden spoon to combine the ingredients, working from the center to the rim of the bowl.
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25
When the dough becomes hard to stir, switch to using one hand to knead it in the bowl.
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26
The resulting dough will have a slight sheen and feel soft but somewhat stiff ; at this stage it is not fully malleable.
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27
If the dough doesnt hold together, it is dry so add water by the 1/2 teaspoon to moisten.
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28
If the dough sticks to your hand, work in additional flour, 1 teaspoon at a time.
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29
Now use the Glutinous Rice Dough: Mother Dough Method instructions on page 211 to create a malleable, elastic dough.
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30
Cut the finished dough into 4 pieces.
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31
Before assembling the dumplings, return the water to a gentle boil.
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32
Because the dumplings can leak if they sit uncooked, assemble and cook them in small batches.
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33
For each batch, use one piece of dough.
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34
Roll the dough into a 6-inch-long log, then cut it into 6 even-size pieces.
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35
To make a dumpling, hold a piece of dough, with one of the cut ends up, near your fingertips.
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36
Use the thumb or an index finger to make a shallow well in the dough.
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37
Put a ball of palm sugar in the well, gently pressing it down to sink it into the dough.
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38
Push and press the dough to fully enclose the sugar and seal well.
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39
Roll the ball between your hands to even out the surface.
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40
Repeat with the remaining dough pieces to make five more dumplings.
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41
When the batch is assembled, add the dumplings, one at a time, to the boiling water.
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42
To make sure the dumplings do not stick, jiggle the saucepan or gently stir with a spoon.
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43
After about 2 minutes, the dumplings should float to the surface.
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44
When this happens, let them cook for 1 more minute.
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45
Then use a slotted spoon to lift the dumplings, either individually or in pairs, from the water, pausing above the pan to shake off excess water.
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46
Deposit the dumplings in the coconut.
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47
Dredge each one in coconut, then transfer to a plate.
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48
Repeat with the remaining dumplings before assembling the next batch.
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49
If you are not serving them right away, cover the dumplings with plastic wrap to prevent them from drying.
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50
They are best on the day they are prepared.
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51
However, left over dumplings should be kept at room temperature for no more than 2 days.
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52
They will harden and become inedible if chilled.
