Chè trôi nước (sweet sesame and mung bean paste dumplings)

Instructions

1. Dry-toast the black sesame seeds in a pan for 3 minutes, then pound them with the cane sugar until you have a coarse paste.
2. Mix the glutinous rice flour, tapioca flour and salt. Gradually add the warm water while kneading until you have a soft dough that no longer sticks to your fingers.
3. Divide the dough into small portions, flatten each one in your hand, place a small spoonful of the sesame filling in the centre and seal into a smooth ball.
4. Bring the water to a simmer with the sliced ginger and the pandan leaf. Drop in the dumplings and wait until they rise to the surface, about 5 minutes.
5. Drain them and immediately plunge them into cold water so they stay firm.
6. Melt the palm sugar in the ginger-infused cooking water and let it reduce for 5 minutes to form a light syrup.
7. Divide the dumplings among bowls, pour over the warm syrup and sprinkle with grated coconut if using.
8. Serve warm or hot.