Problem: One-hour window to produce something sweet
Materials: Rice flour, sweet potato, brown sugar and coconut
Method: Combine rice flour, water, mashed sweet potato in food processor. Shape into spheres with 1/4 teaspoon hemisphere of packed brown sugar inside. Drop in plain boiling water until all bobbing. Roll in flaked coconut with a pinch of salt.
Results: These were chewy and slightly sweet in a mochi kind of way. I think some of the sugar fillings may have melted out of the dumplings while boiling. With a few layers of contrasting textures and a surprise sugar-lined hollow center, they're very fun to bite into.
Conclusion: I think next time I'll use a touch more salt and maybe some sugar in the dough itself, plus a little salt in the cooking water to intensify the flavors. I'll also take more care to seal the sugar filling inside the dumplings. I might even try using chunks of palm sugar as the recipe suggests (I used muscovado).
With their pastel-orangey hue, festive coconut sprinkles and superior grabbability, these treats could be a stellar finger food for Easter, Halloween, or anything in between.