Che Bot Loc Nhan Dua (Tapioca Dumplings with Coconut), No Added Refined Sugar

Method

1. Cut 50g coconut meat into small cubes of about 1cm.
2. Mix 120g tapioca starch with 100ml boiling water, then turn the dough onto a work surface and knead thoroughly until it is smooth, pliable and no longer sticky. The water has to be at a full boil for the starch to cook evenly.
3. Divide the dough into small portions and keep them in a sealed plastic bag so they do not dry out. Roll each portion into a long cylinder and cut it into pieces of about 5g. Roll each piece into a ball, flatten it, place a piece of coconut in the center, then seal it and roll it round again.
4. Bring a pot of water to a boil, drop in the dumplings and cook for 10 minutes from the moment the water returns to a boil, then turn off the heat. Cover and leave for another 10 minutes so the dumplings cook through completely.
5. Put 500ml water, 90g kOBE Monk Fruit Blend, 1 bunch of pandan leaf and 1/6 teaspoon salt in a pot and bring to a boil until everything dissolves, then lift the dumplings in. Once the syrup returns to a boil, cook for another 5 minutes so the dumplings absorb it, then turn off the heat.
6. Ladle into bowls, scatter over 10g shredded coconut, 10g dried coconut flakes and 20g toasted sesame seeds, then pour over 50ml coconut milk.

Tips

• This sweet soup tastes best served hot.
• For the refrigerator, store the soup on its own, then reheat it and add the coconut milk, sesame and coconut just before serving.
• The mixing water must be at a full boil, because warm water leaves the dumplings falling apart in the pot.
• Keeping the dough in a sealed bag while shaping stops it drying out and cracking.
• Lift the cooked dumplings straight into cold water before they join the pot, which is what keeps them clear and separate.