These radiant little dumplings bloom like edible flowers. Each bite reveals something special: nutty quinoa kissed with Vanilla Chai, sunflower seeds warmed with Golden Sun Milk, and sweet coconut brightened by Mangosteen Hibiscus. The petals are gently steamed in their own parchment cocoon, then arranged into a blossom and bathed in a silky lemon-coconut syrup.
It’s a dessert that feels both playful and grounding: earthy roots, sunny spices, floral color, and a hint of light citrus. Serve them gathered like a flower in the center of the table and let everyone pull apart a petal, discovering the sweet surprises inside.
RECIPE
Prep time: 30 minutes
Cook time: 1hour 25minutes
Make: 12 petals
Recipe by: Gloria Jang
Ingredients:
Sweet Dumpling Dough
- 3 large sweet potatoes (1060g)
- ½ cup (89g) cous cous
- 1 Tbsp (8g) corn starch
- 24 pieces, 5 X 5 inch Parchment paper
- some extra virgin olive oil, brushing
Filling
- ⅓ cup (63g) quinoa
- ⅓ cup (50g) sunflower seeds
- ⅓ cup (44g) shredded sweet coconuts
- 1 Tbsp (6g) Vanilla Chai Protein
- 1 tsp (2g) Golden Sun Milk
- 1 tsp (2g) Mangosteen Hibiscus
- 3 Tbsp (45ml) maple syrup
Lemony Sweet Coconut Syrup
- 1 cup (237ml) coconut milk
- 1 Tbsp (12g) coconut sugar, or sugar
- 1 tsp (5ml) fresh lemon juice
- 1 sliced lemon
Instructions:
1. Sweet Dumpling Dough: Thoroughly rinse the sweet potatoes under running water, then cut them in half lengthwise. Place them in the oven without preheating. Set the oven to 400°F (200°C) and bake for about one hour, or until soft throughout.
2. Place the peeled, fully cooked sweet potatoes in a food mill or mesh strainer. Gently mash them into a bowl using a wooden spoon. Sift the cornstarch over the sweet potatoes, then add the couscous and mix well. Microwave for five minutes to cook the couscous.
3. Place two sheets of parchment paper on the work surface and brush them with oil. Using a 3-Tbsp ice cream scoop, scoop out the sweet potato dough and place it on the parchment paper. Cover it so that the oiled side touches the dough. Press down with a small pan, pot, or flat plate to form a circle with a diameter of 4-5 inches. Shape the remaining dough into rounds and stack them. Set them aside for a moment.
4. Filling: Preheat a pan over medium-high heat. Toast the quinoa, sunflower seeds, and coconut flakes separately for three to four minutes each, or until golden brown. Transfer each to a separate small bowl. Add Vanilla Chai Protein Powder to the quinoa bowl, Golden Sun Milk to the sunflower seed bowl, and Mangosteen Hibiscus Powder to the coconut flakes bowl. Add one Tbsp of maple syrup to each bowl and mix thoroughly until everything is well combined.
5. Make a Petal’s Shape: Place one sheet of dough on the work surface. Remove the parchment paper from the top and add about two teaspoons of filling. Holding the parchment paper, fold the sweet potato dough in half to form a half-moon shape. Press the dough slightly with your fingers to seal it. Open the parchment paper and gently fold the half-moon-shaped dough in half again to form a petal shape, sealing it as you go. To indicate the filling inside, lightly attach a bit of the filling to the side or leave it as a surprise. This creates a total of 12 petals. Set petals aside for a moment.
6. Lemony Sweet Coconut Syrup: Combine all the ingredients in a small saucepan. Bring to a boil over medium heat for about 5 minutes. Then, reduce the heat to low and simmer for 15 minutes.
7. Assembling: Arrange five to six petals on a plate to form a flower, then pour the sauce over them. Sprinkle with lemon peels and seeds for decoration, and then serve.
