Coconut Palm Sugar Syrup Dumplings
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 15 minutes
- 3/4 cup self raising flour
- 1/2 cup coconut cream
- 28g/1oz. butter (I used coconut butter)
- 1/2 beaten egg
- 200g/7ozs. palm sugar
- 400ml/14flozs. cream or coconut cream
- 80g/3ozs. butter
- Fat pinch of salt
- 1 cup coconut cream to serve
Step 1 - Rub the flour and first lot of butter together in a bowl. Add the coconut cream and egg and stir to form a dough.
Step 2 - In a large pot heat the palm sugar, cream, butter and salt in a saucepan and bring to a boil to melt the sugar. Simmer for 5 minutes until thickened and syrupy in texture. Roll the dough into balls (I got 8 balls in total, they will expand) and place them in the pot.
Step 3 - Bring to a boil then put the lid on and simmer on low heat for 10-15 minutes (don't open the lid during this time). Turn over in the caramel and serve with the coconut cream and salt.