Brown Sugar Dumplings

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This brown sugar dumplings recipe is made with chewy glutinous rice balls coated in roasted soybean flour and drizzled with a rich gula Melaka syrup. It is the perfect comforting dessert made in just 25 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: Asian Recipes

Keyword: Brown Sugar Dumplings

Servings: dumplings

Author: Bee Yinn Low

Ingredients

4 oz gula melaka (preferred) or brown sugar
9 tablespoons + 1 teaspoon water (divided) 2 tablespoons + 2 teaspoons (40ml) for syrup, (6 tablespoons + 2 teaspoons) 100ml for dough
1 cup glutinous rice flour
¾ cup roasted soybean flour

US Customary - Metric

Instructions

In a small saucepan over low heat, combine the gula Melaka (or brown sugar) and 2 tablespoons + 2 teaspoons (40 ml) water. Stir until the sugar has completely dissolved, then bring to a gentle simmer for 3 to 5 minutes.
Remove the syrup from the heat and set aside to cool. It will thicken as it cools.
In a large bowl, combine the glutinous rice flour and 100 ml (6 tablespoons + 2 teaspoons) water. Knead until a smooth dough forms.
Pro Tip: If the dough is too dry and doesn't come together, add 1 tablespoon of water at a time, kneading well after each addition until it reaches a smooth, pliable consistency.
Divide the dough into 2 equal portions, then cut each portion into 10 equal pieces (20 pieces total).
Roll each piece into a smooth ball.
Bring a pot of water to a boil. Add the dumplings and give them a gentle stir to prevent them from sticking together. Cook until the dumplings float to the surface.
Remove them with a slotted spoon or strainer and drain well.
Spread the roasted soybean flour in an even layer on a plate. Roll the warm dumplings in the soybean flour until evenly coated.
Transfer the dumplings to a serving bowl and drizzle the brown sugar syrup around the sides.
Alternatively: Pour the brown sugar syrup into the serving bowl first, then gently place the dumplings on top.

Video

Notes

Store leftover syrup in an airtight glass jar in the fridge for up to two weeks. The syrup will thicken when chilled. Warm it over low heat or microwave for 5 to 10 seconds to loosen it back up before serving.

Nutrition