Chocolate and Pandanus Leaf Dumplings

Chocolate and Pandanus Leaf Dumplings


For the Chocolate Filling
Melt all the ingredients over a water bath until soft. Place into a container and set in the fridge.

For the Pandanus Pastry
Place the pandanus leaf in a blender with the cold water and blend for a minute. Pass and press firmly through a fine sieve, reserving the green liquid. In a bowl, place the pandanus liquid and gently shower the glutinous rice flour onto the water, mixing until a soft dough is made. Let rest for at least 30 minutes before using.

For the Salted Coconut Cream
Bring all ingredients to a gentle simmer and reserve warm.

For the Basil Seeds
Soak the basil seeds in the water until they swell. With a 6mm melon baller, ball the rockmelon and honeydew and set aside. With the same melon baller, gently heat in hot water and ball the chocolate mixture. Put the chocolate balls back into the fridge to set again.

For the Dumplings
Take 1 tablespoon of pastry and gently flatten it in the palm of your hand. Place a chocolate ball in the centre of the dough.
Be careful to push all the dough around the chocolate, making sure there are no holes and pinching off any excess dough. Place on a tray, ready to cook.
Place dumplings into a pot of boiling water for 2 minutes. Once cooked, drain the dumplings then drop into the warm salted coconut cream. Gently coat the dumplings.

To Serve
Serve in a deep sided bowl. Place a few of each of the melon balls then the pandanus dumplings with a good amount of the salted coconut cream.
Top with basil seeds and some snipped baby coriander leaf.

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