8 pandan leaves, roughly chopped
3/4 cup unsweetened coconut milk
1 1/2 cup glutinous rice flour
2 teaspoons finely grated, fresh ginger
5 tablespoons sugar
1/4 teaspoon salt
1 cup unsweetened shredded coconut
48 Scharffen Berger 62% cacao semisweet chocolate baking chunks
4 tablespoons powdered sugar
1/2 teaspoon coconut oil (or substitute any oil you have on hand)
1. Blend pandan leaves and coconut milk in a blender. Strain liquid into a bowl, discard the pandan pulp.
2. Combine the rice flour, ginger, sugar, salt and 2 tablespoons of the shredded coconut in a large mixing bowl. Stir in the coconut milk-pandan mixture. Lightly knead the mixture for 1-2 minutes.
3. Break off a small piece of dough (keep the rest covered with a damp kitchen towel so it doesn't dry out) into a 1 1/2 inch diameter dumpling, indent it with your thumb and insert 2 chocolate chunks. Pinch the sides to enclose the chocolate. Gently roll it once again to return it to a ball shape. Place on a plate dusted with rice flour. Repeat until you have approximately 24 dumplings.
4. Bring a large pot of water to a boil, add the dumplings. Gently stir the dumplings occasionally so that they don't stick to the bottom. When they rise to the surface, about 1 1/2 -2 minutes, turn the heat down to medium-high. Cook for an additional 2 minutes.
5. While the dumplings are cooking, lightly grease a baking sheet with the 1/2 teaspoon of coconut oil. Using a slotted spoon, lift the dumplings out of the water and place on prepared baking sheet.
6. Combine the remaining shredded coconut with the powdered sugar in a wide shallow bowl. Roll the dumplings in the coconut mixture and coat evenly. Serve right away while the chocolate filling is warm and creamy.