Another round to play with this favourite dessert, one that I made regularly in my younger years around CNY period for the family.
This time I used coconut milk to mix with Glutinous rice flour, roughly 1:1 ration to form a dough. This is then shaped into small balls, plain boiled until floating, around 1 -2 minutes. Serve in a bowl with a little sugar and the liquid, then mix in as much black sesame paste as you like.
The dumplings are softer this way.
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