Popo’s Dumplings a dessert both young and old can make

Dow Low, or sweet peanut dumplings, is a dessert young and old can help to make.

Jamie Cheng, who shared this recipe in “Hawaii’s Ohana Cookbook,” turns this dessert into a family event.

POPO’S SWEET PEANUT DUMPLINGS (DOW LOW)

By Jamie Cheng, “Hawaii’s Ohana Cookbook”

• 2 cups water
• 1 pound mochiko (glutinous rice flour, found in Asian aisle of super­markets)

>> Peanut mix:

• 1-1/2 cups dry-roasted, unsalted peanuts
• 1/2 cup sugar
• 1/2 cup kinako (roasted soybean flour, found in Asian aisle of supermarkets)

Add water to mochiko and incorporate until a sticky dough forms. Dough should be moist enough to bind together but dry enough to hold its shape, like Play-Doh. Adjust by adding water or mochiko.

Roll into bite-size balls about the size of a teaspoon. Place on waxed paper.

To make peanut mix, place all ingredients in food processor and pulse until all the peanuts are crushed. Transfer mix into shallow bowl. Set aside.

Bring small pot of water to a boil. Boil dumplings in small batches of about 12. Dumplings are cooked when they start to float.

Remove with strainer and immediately roll in peanut mix. Remove to a plate and serve while warm. Makes 60 to 80.

Nutritional information unavailable.