2 cups whole wheat flour (Plain flour can be used)
2 tsp baking powder
1/2 cup thick coconut milk
1 cup water
2 tbsp sugar
Coconut caramel sauce
1 cup sugar
1 cup thick coconut milk
- Heat a wide pan, add sugar to it. Keep the flame medium. As the sugar melts, it will caramelize. When it does, add coconut 2 tbsp at a time, and whisk to combine. Keep adding the entire cup in batches and also whisking it into the caramel.
- Once done, take it off the stove. You might feel some thick sugar settled in the bottom while whisking, but do no worry, it will melt and dissolve well in the residue heat. You will have rich, glossy, super yum sauce ready. Now keep this aside, until our dumplings are ready.
- Put a large pan with 4 cups of water to boil. While the water is getting ready, let’s get the dough ready.
- In a large bowl, sift together flour and baking powder. To this sifted mix, add coconut milk and using a spatula, combine. Once you get the milk mixed with flour, slowly add water and try to make a sticky dough. Add water in batches.
- The dough will be sticky, do not add flour to make it pliable. By this time, the water must be rolling boiling now.
- Grease your hand with little water, pinch balls of the dough and drop it into the boiling water. Once you drop, the balls will submerge in, but once they are cooked they will float on top.
- Add balls in batches, a quick 6-8 in a batch. Once they come on top, cover and cook for 30 seconds – 1 minute. Not more than this, remove the balls using a slotted spoon and drain on a separate plate.
- To check whether a dough ball is cooked or not, cut open a cooked dough and check the middle, it will be porous. Repeat this for the entire batch of dough.
- To serve, cut the cooked doughball into two or you can also leave it as such, take them in a small serving bowl, pour some coconut caramel sauce on top and serve