Yield: 22 x 2cm round dumplings
Traditional plain glutinuos rice dumplings are usually served in light pandan syrup. To make it more palatable, pumpkin glutinuos rice dumplings are stuffed with melted palm sugar, and served in light coconut milk syrup in this recipe :)
100g mashed cooked pumpkin
1/4 tsp coconut or vegetable oil
80~90g* glutinous rice flour
20g chopped palm sugar
* depending on the water content of the mashed pumpkin
80g low fat milk
20g fine sugar
1/8 tsp salt
1 pandan leaf
1 tbsp coconut cream powder
1. Chop palm sugar or gula melaka into fine bits. Set aside.
2. Steam about 120g raw peeled pumpkin and collect 100g of cooked pumpkin from it. Mash it into a paste while still hot.
3. Mix pumpkin paste with oil and glutinuos flour into a smooth pliable dough.
4. Divide the dough into smaller portions, about 22 portions.
5. Roll a small portion of the dough between two palms into a ball. Create a small pocket to fill in the chopped palm sugar.
Seal the opening;
press tight to ensure no weak point within the dough ball. Or else the melted palm sugar may ooze out during boiling.
6. Bring half a pot of water into a light boil using medium low heat. Place the dough balls into the hot water.
Stir the dumpling doughs to prevent them from sticking to the pot.
7. When the dumplings are cooked, they will float to the surface. Transfer the cooked dumplings to a bowl of cold water. Set aside.
8. Pour low fat milk;