St. Kitts and Nevis-style Coconut-filled Dumplings

Ingredients

In this St. Kitts and Nevis adaptation, we replace the traditional Japanese ingredients with Caribbean flavors. Instead of using sweet rice flour, we incorporate local rice flour to create the mochi dough. The filling is made with freshly grated coconut, sweetened with cane sugar and infused with a hint of nutmeg. Lastly, we wrap the dumplings in banana leaves, adding a distinct Caribbean touch. We alse have the original recipe for Kashiwa-mochi, so you can check it out.

• 2 cups (240g) local rice flour 2 cups (240g) local rice flour
• 1/4 cup (50g) cane sugar 1/4 cup (50g) cane sugar
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) freshly grated coconut 1 cup (120g) freshly grated coconut
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Banana leaves, for wrapping Banana leaves, for wrapping

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.02g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, cane sugar, and coconut milk. Mix until a smooth dough forms.
2. 2.
   In a separate bowl, mix the grated coconut and ground nutmeg together.
3. 3.
   Take a small portion of the dough and flatten it into a circle. Place a spoonful of the coconut filling in the center and fold the dough over to enclose the filling. Shape it into a ball.
4. 4.
   Repeat the process until all the dough and filling are used.
5. 5.
   Cut banana leaves into squares and briefly blanch them in boiling water to soften.
6. 6.
   Place each dumpling on a square of banana leaf and fold the leaf to enclose the dumpling.
7. 7.
   Steam the dumplings over medium heat for 15-20 minutes, or until the mochi is cooked and becomes translucent.
8. 8.
   Allow the dumplings to cool slightly before serving.

Treat your ingredients with care...

• Rice flour — Make sure to use local rice flour for an authentic St. Kitts and Nevis taste.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Freshly grated coconut — If fresh coconut is not available, you can use unsweetened desiccated coconut as a substitute. Soak it in warm water for a few minutes before using.

Tips & Tricks

• To enhance the flavor, you can add a pinch of cinnamon or vanilla extract to the coconut filling.
• If you prefer a sweeter filling, increase the amount of cane sugar in the coconut mixture.
• Serve the dumplings warm or at room temperature for the best texture.

Serving advice

Serve the St. Kitts and Nevis-style Coconut-filled Dumplings as a delightful dessert or snack. They can be enjoyed on their own or paired with a scoop of coconut ice cream for an extra tropical treat.

Presentation advice

Arrange the dumplings on a platter, still wrapped in the banana leaves, to showcase their unique presentation. Garnish with a sprinkle of freshly grated coconut for an added touch of elegance.