Ingredients
A delicious Tongan delicacy to sweeten up your day.
For the dumplings:
- 2 cups of all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons butter, melted
For the syrup:
- 4 cups sugar
- 400mL of Kara UHT Coconut Cream
Method
- Stir the flour, baking powder, and salt together.
- Microwave the milk and butter in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
- Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
- Bring 4-6 cups of water to a boil.
- Drop the milk & flour mixture by tablespoon into the boiling water to make the dumplings, about 1/4 inch apart (you should have about 18 dumplings).
- Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes.
- Put 4 cups of sugar in a medium sized heavy pot and cook on medium high heat until it begins to caramelize, stirring constantly.
- When it is brown, carefully begin adding the Kara UHT Coconut Cream until you get the consistency you want.
- Transfer the dumplings into a bowl and cover with the syrup.
- stir until all dumplings are coated and serve!