Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
82 min · Serves 6 · By TheMealDB Import
- Side
- Lunch
Side
Adapted from chefnak.com
Ingredients
For 6 servings
- 700 gSticky Rice Flour
- 7 Pandan Leaves
- ¼ Beetroot
- 100 gPumpkin
- 100 gTaro
- 100 gLongan
- 200 gCoconut
- 3 LWater
- ½ tspSalt
- 5 SlicesGinger
- 3 CupsCoconut Cream
Method
Prep 22 min · Cook 60 min
- 1Place coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger. Bring to a boil, then cook 2 more minutes. Turn off the heat, remove the pandan leaves, and let cool.
- 2Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well. In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth.
- 3Peel and chop beetroot, blend with ¼ cup water until red, then strain well. In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth.
- 4Bring 3 litres of water to a boil in a medium–large pot. Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water. When they float, remove and place them into fresh, icy water to keep them separate.
- 5Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir. Serve in small bowls (add longan and shredded coconut as desired).
- 6Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.