This is a sweet snack made during the water festival, Thingyan, in mid-April to mark the lunar new year. People, young and old, throw water over each other to celebrate and welcome the new year by washing away bad luck. It’s also a time when family and friends get together and the kitchen is bursting with aunties making rice dumplings and other elaborate meals.
75g glutinous rice flour
35g rice flour
¼ teaspoon salt
100ml cold water
20g palm sugar (or brown sugar)
½ fresh coconut, grated
FPut both flours and salt in a mixing bowl, then add the water and stir with a spoon until everything comes together. The mixture should feel dry but forms a ball when a handful of it is rolled in the palms. If it is too dry, add a little extra water. Next, grate or cut the palm sugar into small pieces prior to making the dumplings.
Roughly divide the mixture into 12 portions, roll each into a ball. Push with a finger to form a small hollow in the centre and put ½ teaspoon of palm sugar inside. Seal the hole by squeezing the mixture together again and rolling in the palms to reshape into a ball. Put the dumplings on a piece of cling film so they don’t stick to the work surface.
Bring a saucepan of water to the boil and pop half the dumplings into the boiling water and simmer for 3-5 minutes, uncovered. When the balls have floated to the top, they are cooked. Remove with a slotted spoon. Cook the remaining dumplings as before and serve them warm sprinkled with freshly grated coconut.
makes: 12 dumplings
cooking time: 10 mins