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

Instructions

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.

3- Bring to a boil, then cook 2 more minutes.

4- Turn off the heat, remove the pandan leaves, and let cool.

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

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

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

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

9- Bring 3 litres of water to a boil in a medium–large pot.

10- Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water.

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

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

13- Serve in small bowls (add longan and shredded coconut as desired).

14- Add the coloring liquids gradually—each flour absorbs differently.

15- You want a dough that’s smooth and pliable, not sticky.