Ingredients

  • Serves 5 people
  • 250 g glutinous rice

  • 1 cup coconut milk

  • 1 cup dried blue pea flowers

  • 1 cup grated coconut/desiccated coconut

  • ½ cup brown sugar

  • 1 cup finely chopped gula melaka (palm sugar)

  • 2 sweet potatoes

  • hot water

  • salt

  • 2 pandan leaves (extra)

  • 16 pieces dried bamboo leaves

  • 1 ball natural-fiber string

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Recipe Courtesy of
Asian Food Network

Dessert Zongzi

This dessert’s a beauty –looking like a blue peaked mountain with bursts of orange, the Dessert Rice Dumpling with Coconut and Sweet Potato is one creamy, sweet indulgent treat. You might want to share one after meals, or eat a little less during mealtime. That’s because you’ll need some stomach space for this blue pea flower Zongzi that leaves each bite with lingering flavors of coconut milk, gula melaka (sweet palm sugar), soft sweet potato and a trace of fragrant pandan. Makes 5 dumplings, but even one is recommended for sharing.
  • Hard
  • 20 min
  • 180 min
  • 15 min
  • 5 steps
  • 12 Ingredients
  • Hard
  • 5 steps
  • 12 Ingredients
  • 20 min
  • 180 min
  • 15 min

Instructions

  1. Prepare Rice

    • Soak 200 g of glutinous rice in coconut milk for 4-5 hours. 
    • Strain after 4-5 hours. 
    • Pour hot water into a bowl of dried blue pea flowers(for natural blue colour). 
    • Steep for 15 minutes, pressing the flowers with a spoon every few minutes. After that squeeze out any extra water from the flowers and discard the flowers. 
    • In a bowl with 100g of glutinous rice, pour in the blue extract. Soak till rice turns blue.
    Prepare Rice


  2. Preparation of filling

    • Dice 200 g of sweet potatoes into bite sized pieces. Steam for 10 minutes. 
    • Finely chop 1 cup of gula melaka (palm sugar).


  3. Cooking Dumpling Filling + Rice

    • On a non-stick pan, toast 1 cup of grated coconut/dessicated coconut with gula melaka (palm sugar).
    • Add a cup of brown sugar.
    • Fry for 5 minutes and add half a cup of water. 
    • Stir fry till mixture is well incorporated. Let cool.
    Cooking Dumpling Filling + Rice


  4. Shaping Dumpling

    • Using 2 clean leaves (soaked in water and wiped dry withaclean cloth) to form a cone shape, make sure that the smoothside of the leaves are facing inwards.
    • Fold leaves into cone shape. 
    • Fill 2 tablespoons of blue dyed rice and use the back of the spoon to pack it in. Create an indentation in the middle. 
    • Add sweet potatoes and toasted coconut mixture.
    • Top again with the white glutinous rice that was soaked in coconut milk, filing up almost ¾ of the cone. Pack it down to ensure that dumpling is nice and compact.
    Shaping Dumpling


  5. Folding Dumpling + Boiling

    • Fold in the side fully and you will get a triangular shape. Fold along the shape and allow the ends to be tied up by a natural fiber string. 
    • In a large boiling pot of water, place dumplingsin the pot. Cover and lower heat to simmerfor 2-2.5 hours. (Longer hours for bigger dumplings) 
    • After that, remove from the pot. A good indication of a cooked dumpling is when the rice does not stick to the leaves, and doesn’t fall apart when opened.


Plate and Serve!

Cool for 24 hours before consuming.

Plate and Serve!

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Ingredients
  • Serves 5 people
  • 250 g glutinous rice

  • 1 cup coconut milk

  • 1 cup dried blue pea flowers

  • 1 cup grated coconut/desiccated coconut

  • ½ cup brown sugar

  • 1 cup finely chopped gula melaka (palm sugar)

  • 2 sweet potatoes

  • hot water

  • salt

  • 2 pandan leaves (extra)

  • 16 pieces dried bamboo leaves

  • 1 ball natural-fiber string

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