Num Plae Ai

Ingredients

• 250g glutinous rice flour
• 180ml warm water, approximately
• 1/4 tsp salt
• 100g palm sugar block, cut into small cubes
• 120g freshly grated coconut, or desiccated coconut soaked in 3 tbsp warm water
• 1/2 tsp fine salt, for the coconut
• 2 tbsp toasted sesame seeds

Before you cook

• Cut the palm sugar block into cubes roughly 1cm across, and press any crumbly pieces together firmly.
• Toss the grated coconut with half a teaspoon of fine salt and spread it on a wide plate.
• Toast the sesame seeds in a dry pan for 2 minutes until they smell nutty, then set them aside.
• Bring a large pot of water to the boil.

Steps

1. Put the glutinous rice flour and the quarter teaspoon of salt in a bowl.
2. Add the warm water a little at a time, mixing with your fingers, until you have a smooth dough with the feel of soft modelling clay.
3. Knead the dough in the bowl for 2 minutes, adding a splash more water if it cracks when you bend it.
4. Divide the dough into 24 even pieces and roll each into a ball.
5. Flatten one ball in your palm into a disc about 5cm wide.
6. Set a cube of palm sugar in the centre and draw the edges of the disc up and over it.
7. Pinch the seam closed and roll the dumpling smooth between your palms, checking there are no cracks for the syrup to escape through.
8. Shape the rest of the dumplings the same way and keep them under a damp cloth.
9. Lower the dumplings into the boiling water in two batches, so the pot is not crowded.
10. Cook for about 4 minutes, until each dumpling floats to the surface and then bobs there for a further minute.
11. Lift them out with a slotted spoon and let them drain for 20 seconds.
12. Roll each warm dumpling through the salted coconut until it is thickly coated.
13. Scatter over the toasted sesame seeds and serve warm, warning everyone that the centres are molten.