Otherby TheMealDBNum E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)Serves1Keep screen onSaveShare Cook my versionIngredientsServings−1+700g Sticky Rice Flour7 Pandan Leaves1/4 Beetroot100g Pumpkin100g Taro100g Longan200g Coconut2L Water1 L Water1/2 tsp Salt5 Slices Ginger3 Cups Coconut CreamStepsStep-by-step0 of 6 done1Place 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.Source: TheMealDB
