Steps
- Cut seven of 8 pandan leaves into pieces. Blend with 250ml of water, then strain and press out the juice.
- Cut 200g of peeled white sweet potato into 2in / 5cm cubes. Boil in salted water for 10 minutes, until tender. Drain for 5 minutes, mash, and cool.
- Work 200g of glutinous rice flour into the mash in thirds, alternating with a little pandan juice. Add more juice gradually until the dough is smooth and no longer sticky; cover.
- Finely chop 200g of gula melaka. Cut the reserved pandan leaf into pieces and place on a wide plate with 200g of fresh grated coconut and ⅛ teaspoon of salt.
- Microwave the coconut for 20-30 seconds, then fluff with a fork. Divide the dough into small, even pieces and roll into balls.
- Press a deep hollow into each ball, fill with palm sugar, and seal completely. Roll gently until smooth and keep covered.
- Boil the dumplings in batches over medium-high heat. Once they float, cook for 2 minutes more.
- Lift out, drain briefly, and cover gently with the coconut. Once firm enough to handle, roll to coat and arrange in a single layer. Cool before eating.