Badak Berendam Edisi Merdeka

Step 1: The Filling

• Melt: In a pan, melt the 100 g gula Melaka with the 50 ml water and the knotted pandan leaf.
• Cook: Add the 100 g grated coconut and ½ tsp GH Vanilla Flavour. Cook until the mixture is thick and sticky.
• Thicken: Stir in 1 tbsp flour until the filling holds together. Cool, then roll into 12 small balls.

Step 2: The Dough

• Mix: Combine the 200 g flour, ½ tsp vanilla perisa and enough of the 150 ml water to make a soft dough that doesn’t stick to your hands.
• Divide: Split the dough into four equal portions. Colour three of them with red, orange/yellow and blue gel colours, kneading until the colour is even. Leave one white.

Step 3: Shape

• Fill: Flatten a small piece of dough, wrap it around a ball of filling and roll it smooth. Make some in single colours.
• Marble: For the multi-coloured dumplings, press small pieces of different colours together around the filling and roll smooth.

Step 4: Cook

• Boil: Drop the dumplings into about 1.5 litres of boiling water with a pandan leaf.
• Lift: Remove with a strainer once they float. The video shows no timer, so floating is my usual cue.

Step 5: The Sauce

• Heat: Strain the 400 ml coconut milk into a pan. Add the ½ tsp salt and 1-2 pandan leaves.
• Colour: Stir in 1 tsp GH Pandan Coconut Emulco and heat gently without boiling hard. Start with ½ tsp and add more to reach the shade you want.

Step 6: Serve

• Assemble: Pour the green sauce into a shallow bowl, add the dumplings so they sit in it, and garnish with a pandan leaf.