Indonesian Coconut Maple Dumplings
In a large bowl whisk flour, baking powder, starch and 1/4 teaspoon salt. Add 3/4 cup water and knead until you have stiff dough. If dough appears too dry, add 1 tablespoon water at a time. Wrap dough and let rest for an hour. Meanwhile in a 3 qt saucepan bring syrup, coconut milk, ginger and 1 teaspoon salt to a simmer. Bring 8 cups water to a boil in a Dutch oven.
Roll dough out into a long rope, about 1/2 inch diameter. Cut rope at 1 inch intervals diagonally. Boil dumplings in boiling water about 15 minutes or until dumplings are cooked. Take dumplings out with a slotted spoon and divide over 6 bowls.
Ladle syrup over dumplings. Garnish each with 1 tablespoon coconut milk and one mint leaf
Yields: 6 servings.