Sticky Rice Dumplings with Basil and Lemongrass Syrup
Recipe by: Karlie Verkerk - Contestant
- For the Kaffir Lime Granita, place all ingredients in a small saucepan and set over low heat. Stir over the heat until the palm sugar has dissolved. Remove from the heat and pour into a shallow 14cm x 24cm tray. Place into the freezer until crystals begin to form around the edges. Use a fork to scrape the mixture in a circular motion then return to the freezer. Repeat the scraping process every 10 minutes until set, about 45 minutes.
- For the Thai Basil and Lemongrass Syrup, place the coconut water, palm sugar, salt and Thai basil leaves into a medium saucepan. Use a stick blender to purée the Thai basil leaves. Add the remaining ingredients and stir to combine. Place over a medium heat, bring to a simmer then continue to cook until slightly reduced, about 12-15 minutes.
- Remove from the heat and pass through a sieve lined with muslin cloth. Transfer the syrup to a jug and set aside until needed.
- For the Sticky Rice Dumplings, first make the filling. Place the desiccated coconut, palm sugar and tamarind in a small frying pan over medium heat and heat until the coconut is lightly toasted and the palm sugar has dissolved. Remove from the heat and set the coconut filling aside to cool until needed.
- Place the rice into a medium saucepan. Add enough water to cover 2.5cm above the rice. Place over medium heat and bring to the boil then cover with a lid, reduce the heat to low and cook for a further 13-15 minutes. Remove from the heat and set aside, covered, for 5 minutes. Use a fork to fluff the rice then set aside to cool.
- Once cool, place the cooked rice into a food processor with the coconut water and salt and pulse to a smooth purée.
- Transfer the purée to a medium bowl. Add the rice flour and gently mix to create a soft dough. Adjust the dough consistency with more water or more flour if needed.
- With floured hands, divide and roll the dough into 30 x 20 cent piece sized balls. Use a finger to make an indentation in each ball and fill with 1 teaspoon of the reserved coconut filling. Pinch the dough together to close the hole and roll between hands to create a ball. Set aside on a lightly floured board then repeat this process with the remaining balls.
- Place a large pot of water over high heat and bring to the boil. Cook the dumplings, in batches, until cooked through, about 5-6 minutes. Remove from the heat and drain then set aside on a large tray lined with baking paper.
- For the Crispy Betel Leaves, place a medium saucepan of oil over medium heat and heat to 160C.
- Once the oil is at temperature, add the leaves to the oil and fry until crispy and vibrant green, about 5 seconds. Remove from the oil and drain on paper towel until needed.
- To serve, place 3 Sticky Rice Dumplings in the base of a serving bowl. Sprinkle with some toasted coconut. Arrange some Crispy Betel Leaves on top, then add some shredded kaffir lime leaf. Spoon some Kaffir Lime Granita to the side of the bowl. Serve immediately with the Thai Basil and Lemongrass Syrup on the side.
Notes: Makes 30 dumplings
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