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If you're looking for a dessert that's just a little bit different,
then this sesame and peanut sticky rice dumpling
is just the recipe for you.
It's a little bit different because I'm using glutinous rice flour
which means that the little dumplings are sticky and chewy in your mouth
and they're filled with this gorgeous filling
made out of sesame seeds, peanuts and palm sugar
and, yes, they are very addictive, so I'm warning you now.
I'm using my trusty mortar and pestle to make the dumpling filling,
but don't despair if you don't have one.
You can also just use a small food processor or a blender.
So I've got 50 grams of toasted white sesame seeds.
Now, I've just toasted them lightly on a fry pan over medium heat
and I'm going to grind these down.
It's sort of becomes more like a thick, pasty...
Sort of like an almond meal consistency.
So once that's done, I'm going to add in a quarter of a cup
of unsalted roasted peanuts.
You just want to roughly crush the peanuts.
They don't have to be really smooth or anything
'cause you want a little bit of texture in the dumpling filling.
So once you're happy with your crushed peanuts,
I'm going to add 50 grams of palm sugar
which I've already roughly chopped.
And you guessed it - keep on pounding.
So at the moment, it's looking like a bit of a dry paste.
We need to wet it up a little bit. So I've got some coconut oil.
About a tablespoon.
And it's a little bit soft.
So you don't want it really hard. You want it slightly softened.
So you might need to zap it in the microwave quickly to do that.
If it's a really hot day, it's going to be runny.
And if it's a cooler day, it'll be a little bit more solid.
So just want to add that in just by pounding it.
So you can see that it's gone from a sort of dry almond mealy paste
to a filling that sticks together when you press it together.
So this is kind of what you're looking for.
You want to be able to pinch it together
and so that you're able to actually pick it up
and put that filling in the dumpling.
I do encourage you to just have a little try of the filling by itself.
(LAUGHS) It's really tasty.
Alright, so that's ready to go.
Move that aside. I'm going to get on to my dough.
Now, this dough is really easy.
It's glutinous rice flour. You can't make this with rice flour.
It will have a completely different texture
so look for glutinous rice flour.
Also got a cup of coconut milk as well.
So 200 grams of glutinous rice per one cup of coconut milk.
Now, there isn't any gluten or anything in this flour,
so you don't have to knead it.
It's a very quick dough.
So this dough should be a bit more on the wetter side than the dry side.
And there's a little test that you can do
to see if it's at the right consistency.
So just grab a little bit of a ball, roll it up and then flatten it out.
And if it cracks a lot on the side,
then it needs a little bit more water.
This one looks like it just needs a tiny little bit more water.
So when I say a little bit, I mean like a teaspoon to a tablespoon.
Not too much.
So just work that extra little bit of water into the dough.
And then I'll do another test
and just see if that is a little bit better.
That is ready to go.
So I'm going to actually divide this dough up into three
because I'm going to make three colours.
One plain white, so that's ready to go. I'll set that aside.
So I've got some green food colouring and also rose pink food colouring.
That'll do for the green.
Same for the pink.
So just work the food dye through the dough.
It might seem like it's not getting anywhere at first,
but just persist and push the dough around
and eventually it will all get evenly coloured.
So that's looking pretty good.
And then just the same with the pink.
Just work it through.
To make the dough into dumplings,
take about a tablespoon of the dough.
Roughly.
And then just flatten it out in the palm of your hand.
And then take about a teaspoon or so of the mixture
and just press it together until it's nice and firm.
And just place it in the middle.
And then you just have to sort of press the dough around the filling.
So just roll the ball in between the palm of your hands
just so that there's no cracks, it's nice and smooth.
And then just place it on a plate and that's ready to be boiled up.
But I'm going to repeat that process with the remaining dough.
Set these aside for a second.
And then I'm going to quickly just chop up some ginger
and make a really sweet ginger soup to go with the dumplings.
So I've got about 50 grams of ginger.
I'm just going to roughly chop this up.
I'm not even gonna worry about removing the skin
because once I add this to the boiling water,
the flavour will leech out.
And I've got half a cup of sugar.
I'm going to add that to four cups of water.
So I've got a large pot of boiling water ready to go
and now I just have to add these dumplings in.
They will take about five minutes to cook,
but they'll come to the surface.
And when they do, leave them for about one more minute
and then you can remove them with a slotted spoon.
Now, I'm serving these with a ginger soup,
but you also can roll these in desiccated or shredded coconut
and just serve them as is.
You probably only need to serve one or two per person
because they are pretty sweet and intense.
But if that's your thing, you might want to serve up more like me.
Now I'm just going to ladle over a little bit of my ginger soup.
So you can strain the ginger off
or you can just sort of scoop around it.
So it's best to serve these dumplings warm
and they're a great little dessert that's just a little bit different.
So if you're thinking of making an Asian-inspired menu
for your next dinner party,
why not try making my sesame and peanut sticky rice dumplings
for dessert?