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These Indonesian dessert dumplings traditionally call for fresh coconut, which adheres to the brown-sugar-filled dumplings more readily than packaged coconut. Pandan, popular in Southeast Asian cooking, has a floral aroma and a slightly nutty flavor. It also adds a green tint to the dessert.

Source: Martha Stewart Living, February 2008
Servings Yield

Ingredients

Directions

Cook's Notes

How to Grate Fresh Coconut: Wrap the coconut in a clean kitchen towel. Crack the coconut around its equator with a meat mallet or a hammer, and let the liquid drip out into a bowl. Use the mallet to break the coconut into pieces that are small enough to handle. Use a table knife to pry flesh from shell, inserting the knife between shell and flesh and twisting. Grate the coconut on the large holes of a box grater. Grated coconut is best the day you make it; store it in an airtight container to prevent it from drying out.

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