It’s not quite a recipe, really. More like an assembling of things to be steamed, dipped and devoured. It all started when I was invited to a Chinese themed High Tea at Four Friends, and I started to wonder what I could contribute given my very limited Asian dessert repertoire. The thought that lingered in my mind was one of dessert wontons.
You see, us Indians make a steamed rice parcel stuffed with coconut and jaggery that if done right, will fall apart in the mouth leaving behind a puddle of seductively melted brown sugar and chewy coconut. How I went from contemplating modakam, and onto deciding to stuff my wontons with peanut butter, chocolate and coconut is probably a function of my ever tangental mind.
If you don’t have a bamboo steamer, you could use a metal colander sprayed with a little oil or lined with grease-proof paper, in a large covered pot with water in the bottom of it. However you make them, they are best eaten fresh and dipped generously in the sauce.
Nutty, Chocolatey Dessert Wontons with Coconut Dipping Sauce
Makes about 15
75 g dark chocolate
1/3 cup peanut butter
1/2 cup shredded coconut
1-2 tbsp rice syrup or honey
For the dipping sauce:
1/3 cup coconut cream
2 tsp rice syrup
Few strands saffron (optional)
Blitz the filling ingredients together in a food processor until a coarse paste forms. Start with 1 tbsp syrup and add more if you prefer it sweeter.
Fill the wonton wrappers. I used about a tsp of mixture per wrapper, placed it in the centre and folded the edges together. I used a little water around the edges to make them stick.
Sprinkle the wontons with water and steam them for about 20-25 mins, or until the wrappers are cooked.
Make the dipping sauce by whisking the ingredients together well.
Serve the wontons with dipping sauce for dessert.