Livonian Coconut Dumplings

Ingredients

Livonian Coconut Dumplings are an adaptation of the Indonesian dish Klepon. While the original Klepon is made with a pandan-flavored rice flour dough and filled with palm sugar, the Livonian version incorporates Livonian culinary influences. Livonian Coconut Dumplings use a rice flour dough infused with local herbs and spices, giving it a unique Livonian flavor profile. Additionally, the filling is made with a combination of coconut and locally sourced honey, adding a touch of Livonian sweetness. The Livonian version also includes a coating of grated coconut, which adds a delightful texture to the dumplings. We alse have the original recipe for Klepon, so you can check it out.

• 2 cups (470ml) rice flour 2 cups (470ml) rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• Livonian herbs and spices (such as dill, caraway seeds, and juniper berries) Livonian herbs and spices (such as dill, caraway seeds, and juniper berries)
• 1 cup (200g) grated coconut 1 cup (200g) grated coconut
• 1 cup (200g) coconut flakes 1 cup (200g) coconut flakes
• 1 cup (240ml) honey 1 cup (240ml) honey
• Livonian honey for serving Livonian honey for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, Livonian herbs and spices, and water. Knead the mixture until it forms a smooth dough.
2. 2.
   In a separate bowl, mix the grated coconut and coconut flakes together.
3. 3.
   Take a small portion of the dough and flatten it in your palm. Place a teaspoon of honey in the center and fold the dough over to enclose the filling. Roll it into a smooth ball.
4. 4.
   Bring a pot of water to a boil. Gently drop the dumplings into the boiling water and cook for about 5 minutes or until they float to the surface.
5. 5.
   Remove the dumplings from the water using a slotted spoon and let them cool slightly.
6. 6.
   Roll the warm dumplings in the grated coconut mixture until fully coated.
7. 7.
   Serve the Livonian Coconut Dumplings with a drizzle of Livonian honey.

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is finely ground for a smooth dough texture.
• Livonian herbs and spices — Experiment with different combinations of Livonian herbs and spices to create a unique flavor profile.
• Grated coconut — Use fresh grated coconut for the best texture and flavor.
• Coconut flakes — Toast the coconut flakes lightly for added aroma and crunch.
• Livonian honey — Choose a high-quality Livonian honey to enhance the authenticity of the dish.

Tips & Tricks

• To prevent the dough from sticking to your hands, lightly coat them with rice flour.
• Adjust the sweetness of the filling by adding more or less honey according to your preference.
• For an extra burst of flavor, add a pinch of Livonian sea salt to the dough.
• Serve the dumplings warm for the best taste and texture.
• Experiment with different fillings such as fruit preserves or chocolate for a variation.

Serving advice

Livonian Coconut Dumplings are best served warm. Arrange them on a platter and drizzle with Livonian honey for an added touch of sweetness. Serve as a dessert or a delightful snack.

Presentation advice

Present the Livonian Coconut Dumplings on a bed of fresh dill or edible flowers to enhance their visual appeal. The vibrant green color of the dumplings and the white coconut coating will create an eye-catching display.