Luke Nguyen is one of my favourite all time chefs and I’m so delighted that he has shared this recipe with me. What I love about Luke’s food is that yes, it may have many ingredients but the method is always streamlined and fuss free.
1 rockmelon wedge
1 watermelon wedge
100 g (3 ½ oz) glutinous rice flour
40 g (1 ½ oz) black glutinous rice flour (if unavailable you can substitute with regular glutinous rice flour)
40 g (1 ½ oz) rice flour
¼ teaspoon sea salt
5 drops vegetable oil
80 g (2 ¾ oz) dark cooking chocolate, chopped into 16 pieces
Sweet coconut milk
150 ml (5 fl oz) coconut milk
3 teaspoons chopped palm sugar (jiggery)
small pinch of sea salt
¼ teaspoon basil seeds
To make the dumplings, combine all the flours and salt in a mixing bowl. Make a well in the centre and pour the oil and 125ml (4 fl oz / ½ cup) warm water into the well. Mix all the ingredients together and knead until smooth and pliable adding just a little more warm water if required.
Divide the mixture into 16 even portions and roll into balls. Make a dimple in each ball with your little finger, then fill the dimple with a piece of chocolate. Seal the ball and roll to ensure it is smooth and round.
Combine all the sweet coconut milk ingredients, except the basil seeds, in a small saucepan. Bring to the boil, then remove from the heat. Stir in the basil seeds, transfer to a bowl, then cover and refrigerate.
Filly a large saucepan with hot water and bring to a rapid boil. Gently slide the dumplings into the boiling water. Cook for 3-4 minutes, or until the dumplings float.
Meanwhile, cut the rockmelon and watermelon into balls using a melon baller.
To serve, spoon the warm dumplings into shallow bowls and surround them with the melon balls. Spoon the sweet coconut milk mixture into the bottom of the bowls and serve.