Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)

Prepare

1. 🥄Place coconut cream in a small pot over low heat.
2. 🔥Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger.

Cook

1. 🔥Bring to a boil, then cook 2 more minutes.

Steps

1. 🧂Turn off the heat, remove the pandan leaves, and let cool.

Prepare

1. 🍳Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well.

Steps

1. 🫇In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth.

Prepare

1. 🍽️Peel and chop beetroot, blend with ¼ cup water until red, then strain well.

Steps

1. 🌿In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth.

Cook

1. ✨Bring 3 litres of water to a boil in a medium–large pot.
2. 🥄Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water.

Steps

1. 🥄When they float, remove and place them into fresh, icy water to keep them separate.

Prepare

1. 🔥Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir.

Serve

1. 🧂Serve in small bowls (add longan and shredded coconut as desired).

Steps

1. 🍳Add the coloring liquids gradually—each flour absorbs differently.
2. 🫇You want a dough that’s smooth and pliable, not sticky.