Chè Bột Lộc Recipe

Cook filling

If using a savory pork/shrimp filling: heat 1 tsp oil in a small skillet over medium heat. Add minced shallot and sauté until translucent, about 1–2 minutes. Add ground pork and chopped shrimp; cook until no longer pink, breaking up meat, about 4–5 minutes. Season with fish sauce, 1 tsp sugar and 1/4 tsp black pepper. Continue cooking until mixture is mostly dry (moist but not wet). Taste and adjust seasoning. Cool the filling to room temperature. If using sweet mung bean filling, prepare 3/4 cup cooked, mashed mung beans sweetened lightly with 1–2 tbs sugar and a pinch of salt, then cool.

Bring 3 cups of hot water (just off boil) to a simmer in a kettle or pot. In a large heatproof bowl, place 2 cups tapioca starch and 1 tsp salt. Slowly pour the hot water into the starch while stirring continuously with a wooden spoon or spatula to hydrate the starch. The mixture will initially look lumpy and sticky.

When the dough comes together but is still very sticky, add 2 tbs neutral oil and continue mixing. When cool enough to handle but still warm, transfer to a lightly oiled work surface and knead quickly (wet or oiled hands) until smooth and pliable, about 1–2 minutes. If dough is too dry and cracks, sprinkle a little hot water (1 tbs at a time). If too sticky, dust with a few more teaspoons of tapioca starch.

Divide dough into 24 equal pieces (about 1 1/2 tablespoons each). Roll each piece into a ball, then flatten into a 2-inch disc with your palm. Place about 1/2 to 3/4 teaspoon of the prepared filling in the center of each disc. Fold dough over to enclose filling, pinching edges tightly and smoothing to form an oval or round dumpling. Ensure seams are sealed so they won't open while cooking.

As you form dumplings, lightly dust finished pieces with a very small amount of tapioca starch or oil so they don't stick to each other or the tray.

Bring a large pot of water to a rolling boil and add 1 tsp salt. Gently drop dumplings into boiling water in batches (do not overcrowd). Stir gently to prevent sticking. When dumplings float, continue cooking 1–2 minutes more to ensure the center is cooked and the dough has become translucent. Total cooking time after floating ~1.5–2.5 minutes depending on size.

Use a slotted spoon to transfer cooked dumplings to an ice bath (bowl of cold water with ice) for 30–60 seconds to prevent overcooking and to firm the texture. Then drain and transfer to a serving bowl.

In a medium saucepan, combine 2 cups water and 3/4 cup palm sugar (or brown sugar). Bring to a simmer over medium heat, stirring until the sugar dissolves. Taste and adjust sweetness — chè should be pleasantly sweet but not cloying.

Add 2 cups coconut milk and 2 tbs granulated or rock sugar plus 1/4 tsp salt. Reduce heat to low and warm gently — do not let the coconut milk boil vigorously or it may break. Stir in 1/2 tsp vanilla extract if using. Keep the soup hot but not boiling.

If you want a thinner soup, add up to 1/2 cup extra warm water and adjust sugar to taste. Keep on very low heat until ready to serve.

Place 6 dumplings per serving into bowls (adjust quantity per appetite). Ladle hot sweet coconut soup over the dumplings so they are partially submerged.

Garnish with fried shallots (for a savory-sweet contrast) or toasted sesame and chopped roasted peanuts for texture. If using pandan, chiffonade a small pandan leaf or add a drop of pandan extract to the coconut soup for aroma.

Serve warm. Leftovers: keep dumplings and soup separate in refrigerator for up to 2 days. Reheat soup gently and warm dumplings briefly in hot water until tender before serving.