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

Side · world favourite.

Ingredients

• 700g Sticky Rice Flour
• 7 Pandan Leaves
• 1/4 Beetroot
• 100g Pumpkin
• 100g Taro
• 100g Longan
• 200g Coconut
• 2L Water
• 1 L Water
• 1/2 tsp Salt
• 5 Slices Ginger
• 3 Cups Coconut Cream

Method

1. Heat the pan — Place coconut cream in a small pot over low heat.
2. Add ingredients — Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger.
3. Bring to a boil — Bring to a boil, then cook 2 more minutes. Turn off the heat, remove the pandan leaves, and let cool.
4. Prep and chop — Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well.
5. Knead — In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth.
6. Prep and chop — Peel and chop beetroot, blend with ¼ cup water until red, then strain well.
7. Knead — In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth.
8. Bring to a boil — Bring 3 litres of water to a boil in a medium–large pot.
9. Bring to a boil — Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water.
10. Continue cooking — When they float, remove and place them into fresh, icy water to keep them separate.
11. Mix together — Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir.
12. Serve — Serve in small bowls (add longan and shredded coconut as desired).

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