Sweet n' snowy dumplings

Feb. 23, 2006, midnight | By June Hu | 16 years, 2 months ago

Coconut puts tropical spin on ethnic pastry

For centuries, the Chinese have considered the sticky rice soup dumpling, or yuan xiao, a favorite treat during family reunions and lantern parades. But when you coat these dumplings in a fragrant and flaky layer of dried coconut powder, you transform the traditional dessert in to a finger food that is both easy to make and easy to enjoy.

Photo: Chocolate-filled dumplings are covered in a dusting of snowy coconut powder to enhance the flavor and presentation. Photo courtesy of June Hu.

Makes 4-6 servings

- 1 medium plate
- 1 large bowl
- wire strainer

- 1 bag (30 or so) of small pre-made sticky rice dumplings (they are available at most Asian markets with a variety of filling flavors such as sweet sesame, jasmine, etc.)
- 3-4 cup powdered coconut meat


1. Bring a small pot of water to boil over medium heat

2. Boil dumplings for 7 minutes or until they are floating in the water

3. Strain dumplings before putting them on a cool plate

4. Fill the bowl with coconut powder and quickly roll individual dumplings (before their surfaces dry and lose stickiness) in the powder until their surfaces are entirely covered

5. Refrigerate before serving

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June Hu. June Hu is probably staring at a cloud right now. This Magnet senior (O6!!!) tends to be a little obsessive about nature, as well as about the physiology of people's noses. There is a good and sane reason for that: June is an art freak. … More »

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