Apigigi (Coconut Rice Flour Dumplings)
Sweetened rice flour dough wrapped around a coconut-sugar filling, folded into banana leaf packets, and steamed until tender. These handheld dumplings are a common fiesta and merienda treat across the islands.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 150 kcal
Equipment
- •Steamer basket
- •Banana leaves
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 4
- carbs
- 28
- protein
- 2
- calories
- 150
Instructions
- 1
Cook the grated coconut and half the brown sugar in a dry skillet over low heat until sticky and caramelized. Set aside to cool.
- 2
Mix the rice flour, remaining brown sugar, coconut milk, and a pinch of salt into a soft dough. Add water as needed.
- 3
Take a piece of dough. Flatten it in the palm of your hand.
- 4
Put a spoonful of coconut filling in the center. Fold the dough around the filling to seal it completely.
- 5
Wrap each dumpling in a wilted banana leaf square. Fold it tightly into a packet.
- 6
Place the packets in a steamer over boiling water. Steam for 25-30 minutes until firm.
- 7
Let the packets cool slightly. Unwrap them and serve.
Chef's tips
Warm the banana leaves briefly over an open flame or in hot water so they bend easily without tearing.
Storage
Store wrapped at room temperature up to 1 day, or refrigerate up to 4 days.
Reheating
Re-steam for 5-8 minutes to restore softness.
Common mistakes to avoid
- •Using dry, unwilted banana leaves that crack and tear when folded
- •Adding too much filling, which can make the dumplings burst while steaming
Serving suggestions
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