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Add a photoPeanut stuffed dumplings in a palm sugar-pandan/screwpine flavoured syrup.
Ingredientes
- For dough
- 1 cup glutinous rice flour
- 1 tbsp tapioca flour
- 5 to 6 pandan leaves - blend with enough water to extract juice
- (do estimate on how much to form the dough)
- For filling
- 1/2 cup crushed peanuts
- 1/2 tbsp white sugar or as needed
- 1 tbsp softened butter
- A pinch of salt
- For syrup
- 3 cups water (more or less)
- Palm sugar - as needed
- 5 to 6 pandan leaves
Direcciones
- For the dough
- Combine the flours in a mixing bowl.
- Gradually add pandan juice and if needed more water to knead
- into a soft and smooth dough.
- Set aside for 10 minutes.
- For the filling
- Combine all ingredients and mix well.
- Chill for 1/2 hour or until firm.
- Shape into little balls and keep chilled
- To make dumplings
- Divide dough into small portions.
- (note: size to fit the rolled peanut balls)
- Flatten each portion and place a peanut ball in the centre.
- Wrap the dough around the filling and shape into a round
- dumpling.
- Place on a slightly damn cloth or on a flat surface lined with parchment paper.
- (note: the dumpling will stick on the surface of the plate/tray if
- you don't line it with the cloth or paper).
- Boil half a pot of water and cook dumplings until they float.
- Remove and and soak them in ice-cold water to stop the cooking.
- Next made the syrup: simmer all ingredients to dissolve palm sugar and to scent it with pandan /screwpine leaves.
- Serve the dumplings with the syrup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 103 | 67% |
| Total Fat 11.52g | 14% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 80mg | 3% |
| Potassium 142mg | 4% |
| Total Carbs 10.17g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 6.37g | 4% |
| Protein 3.43g | 5% |
