These chewy, vegan tapioca dumplings stuffed with sweet potato and shredded coconut are delicious and popular in many South East Asian countries.
A few years back, I saw a very interesting recipe of sweet potato dumplings made with tapioca flour, on TV. It was a gluten-free and vegan recipe. Since that day I didn’t have the time to note down the whole recipe in detail, I just made some rough notes on a page and put it inside my recipe diary.
I completely forgot about that recipe until I tried another amazing dumpling recipe made with tapioca flour – Banh bot loc chay. I fell in love with those Vietnamese dumplings and they reminded me of the recipe whose rough notes were lying ignored in my diary.
I took out that page from my diary and searched for it online to know the name of that dish and also the country of origin. Unfortunately, I couldn’t find it online. Though there were other similar recipes made with either rice flour or tapioca pearls instead of tapioca flour.
So I made this dish using the rough notes on that page and it turned out really well.
Though I don’t know from which particular country this dish is but I remember it was from a South East Asian country. That you can guess from the ingredients as well.
It’s a very easy recipe but handling tapioca flour is quite challenging if you have never done that before. I remember while making Banh bot loc chay for the first time, I wasted more than half a Kg of tapioca flour as I didn’t read the instructions carefully.
Now that I know the tricks, the dough gets ready within 3-4 minutes.
So if you are using tapioca flour for the first time, please follow the below-given tips & tricks:
- Always use boiling water to knead the tapioca dough. In cold water, it will just get dissolved.
- Don’t add water to the entire flour at one go. Divide the flour into two equal portions and add boiling water to half of it. Mix well with a spoon as it will be hot. Then gradually start adding the remaining half of the flour and knead into a dough. It doesn’t need much kneading.
- Tapioca dough gets dry very easily and doesn’t need any resting time so keep the filling ready before preparing the dough.
- Tapioca dumplings are very chewy so make small bite size dumplings and don’t make the outer cover very thick otherwise it will be difficult to chew them and they won’t taste good.
- After cooking these dumplings become very sticky so don’t put them directly on a container. Instead, put them in a bowl filled with coconut milk otherwise it will be very difficult to handle them.
If you like light desserts with mild sweetness then you will definitely like this.
These vegan and gluten-free dumplings are perfect for summers. However, don’t put them in the fridge otherwise they will become chewier. If you want to enjoy them cold pour chilled coconut milk over them.
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How to make Sweet Potato Dumplings?
Sweet Potato dumplings
- 2 cups tapioca flour
- 1 cup boiled & mashed sweet potato
- 2 tbsp shredded coconut
- 2 teaspoons coconut sugar
- 1.5 cups coconut milk + 2 tablespoons extra for filling
- 3/4 cup Boiling water
- In a bowl mix the mashed sweet potato, shredded coconut, coconut sugar and 2 tablespoons of coconut milk. Keep it aside.
- Before preparing the dough, put a large pot of water on the stove and let it boil.
- In a bowl, add ¾ cup of boiling water to 1 cup of tapioca flour and mix well using a spoon.
- To this mixture gradually add remaining 1 cup of flour and keep mixing and kneading till you get a smooth dough. If required add more boiling water but only a small amount at a time.
- Cover the dough with a wet kitchen towel.
- Now, take a small portion of dough in your hands and press it between your palms to make a flat disc.
- Keep a small portion of the filling at the center, bring all the edges together and seal. Gently roll the ball between your palms to give it a neat round shape.
- Put the dumpling in boiling water and cook for 4-5 minutes or till the dumpling starts floating on water. Similarly, make all the remaining dumplings. Once ready take them out in a large bowl filled with coconut milk.
- Sprinkle some toasted sesame seeds and enjoy!