Crispy Coconut and Almond Wontons

- Makes 30

Like most Indian households, Diwali in our family wasn’t about extravagant decorations, handmade rangoli at our doorstep, or elaborate sweet and savory dishes. It was more of a simple family affair and by family, I mean my parents, grandparents, uncles, aunts, and us children. It involved at least 30 of us getting together first at our family business location (a modest auto repairs store) for the ceremonial prayers. While the adults prayed, the 12 of us siblings (we are cousins but still inseparable) would excitedly run to the little warehouse in the back, fiddling with spare parts and ball bearings of various sizes. As soon as the adults were done, we would excitedly line up at the cash counter where our grandfather would hand us our little money bags containing 10 rupees each.

Next, we would head over to our grandfather’s house where the adults would sprawl all over the living room floor and play "Flush" for the rest of the day. The kids would run upstairs to the roof and would open up their own little casino, playing cards with small change. Now, it might sound like I belong to a family with a major gambling addiction, but in fact playing cards during Diwali is very much part of the celebration. We’d end the evening with fireworks and a big dinner with the whole family.

I still follow the family tradition of focusing more on spending quality time with family and friends rather than food, but do manage to put together a little something each year for this special day. Here is a quick and easy recipe for crispy coconut and almond wontons using local ingredients in Singapore.

Ingredients for Crispy Coconut and Almond Wontons

1/2 cup gula melaka or palm sugar, chopped
1/4 teaspoon ground cardamoms
2 tablespoons water
200g grated coconut
Pinch of saffron
1/3 cup almonds, finely chopped and toasted in a dry pan
pinch of salt
1 pack (30 pcs) ready dumpling pastry
coconut oil, to deep-fry

Recipe

Place gula melaka, cardamoms and water in a large saucepan; cook on low-medium flame for a few minutes until sugar melts and starts to caramelize lightly.
Add grated coconut and saffron - cook for 3-4 minutes until the liquid dries out slightly.
Turn off heat, add almonds and a generous pinch of salt - stir well. Transfer into a bowl and let it cool naturally.
Holding a dumpling wrapper in one hand, place a tablespoon of coconut filling in the center of the wrapper.
If your wrapper seems dry, dip a finger into some water and lightly moisten the edge of the top half of the circular wrapper. Fold the wrapper in half around the filling and pinch the top of the half circle together. Bring the corners together with a touch of water to make a wonton shape. Using a tooth pick, poke two holes in each dumpling. Set aside on a tray lighted dusted with flour.
Keep the dumpling wrappers and dumplings covered with plastic wrap or a tea-towel at all times, to prevent drying out.
Heat a few inches of coconut oil on medium flame, until the surface of the oil is hot and shimmering. Reduce heat to low-medium flame. Deep-fry a few dumplings at a time for 4-5 minutes, flipping occasionally, until lightly golden all over.
Drain on paper towels, then set aside on a wire rack to cool slightly before serving.