Thai Pandan Coconut Dumplings in Coconut Syrup

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These soft, jewel-green Thai pandan dumplings are gently chewy rice flour balls that float in a lightly sweetened coconut broth scented with fresh pandan leaf. A tender coconut and palm sugar center melts into each bite, balancing grassy pandan with warm caramel and creamy coconut. Serve them warm in small cups for a delicate, fragrant finish to any Thai meal.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 11 gFat
• 9 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 22 gSugar
• 4 gProtein
• 220 mgSodium
• 180 mgPotassium
• 30 mgCalcium
• 1.5 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the pandan dough

• 1 cup (120 g) rice flour
• 2 tablespoons tapioca starch
• 1 tablespoon sugar
• 1/4 teaspoon fine salt
• 3/4 cup (180 ml) fresh pandan juice (from about 10 pandan leaves blended with 1/2 cup water and strained)
• 1 tablespoon coconut milk

For the coconut-palm sugar filling

• 1/2 cup (45 g) finely grated fresh coconut, lightly toasted
• 2 tablespoons (30 g) shaved palm sugar
• 1/2 teaspoon rice flour
• Pinch of salt

For the coconut pandan syrup

• 2 cups (480 ml) thin coconut milk
• 1/2 cup (100 g) sugar
• 1/2 teaspoon salt
• 2 fresh pandan leaves, knotted

For finishing

• 1 tablespoon toasted shredded coconut
• A few drops of pandan extract (optional, for deeper color)

Directions

1. Make the pandan juice by blending 10 washed pandan leaves with 1/2 cup water, then straining through a fine sieve to yield about 3/4 cup of vivid green liquid.
2. Prepare the dough: combine rice flour, tapioca starch, sugar, and salt in a bowl. Pour in the pandan juice and coconut milk, stirring first with a spoon then kneading by hand for 2-3 minutes until smooth, pliable, and non-sticky. Cover and rest 10 minutes.
3. Make the filling by mixing the toasted grated coconut, palm sugar, rice flour, and salt in a small bowl until it holds together when pressed; set aside.
4. Bring a pot of water to a gentle boil. Pinch off about 1 tablespoon (16 g) of dough, flatten into a 2-inch disc, place 1/2 teaspoon of filling in the center, and wrap the dough around to form a smooth ball about 1 inch wide. Repeat with remaining dough.
5. Drop the dumplings into the simmering water in batches. Cook for 3-4 minutes, until they float and feel springy. Lift out with a slotted spoon and place directly into the warm syrup.
6. Meanwhile, make the syrup: combine the thin coconut milk, sugar, salt, and knotted pandan leaves in a saucepan. Warm over low heat for 5 minutes, stirring gently to dissolve the sugar; do not boil.
7. Spoon the warm dumplings and syrup into small bowls, top each portion with toasted shredded coconut, and serve immediately.
8. Optional: add a drop of pandan extract to the dough or syrup for a more intense grassy aroma and brighter green hue.

Cook’s Notes

• Pandan juice is the soul of this dessert; if you cannot find fresh leaves, substitute with 1-2 teaspoons of pandan extract mixed into 3/4 cup water, adjusting the color and aroma to taste.
• Use thin coconut milk (the first pressing, or top of the can if separated) for the syrup to keep it light and pourable; full-fat coconut cream will make the broth too thick and oily.
• Resting the dough relaxes the rice flour so the dumplings steam evenly and develop that signature soft, bouncy chew rather than cracking.
• Test one dumpling first: if the dough cracks when wrapping, knead in 1 teaspoon of warm water; if sticky, dust your palms with a little rice flour.
• Serve within 1 hour for the best texture, as the dumplings firm up once chilled – gently re-warm in the syrup before serving leftovers.

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