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

Steps

1. 1
   Step 1:

   Place the coconut cream in a small pot over low heat.

2. 2
   Step 2:

   Cut 3 pandan leaves into large strips and add them to the pot with the brown sugar, salt, and ginger.

3. 3
   Step 3:

   Bring to a boil, then cook for 2 more minutes.

4. 4
   Step 4:

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

5. 5
   Step 5:

   Chop the remaining 4 pandan leaves.

6. 6
   Step 6:

   Blend the chopped pandan leaves with ¼ cup water until very green, then strain well.

7. 7
   Step 7:

   Place 200 g sticky rice flour in a bowl.

8. 8
   Step 8:

   Add a little pandan liquid and knead until smooth.

9. 9
   Step 9:

   Peel and chop the beetroot.

10. 10
    Step 10:

    Blend the beetroot with ¼ cup water until red, then strain well.

11. 11
    Step 11:

    Place 200 g sticky rice flour in a bowl.

12. 12
    Step 12:

    Add a little beetroot liquid and knead until smooth.

13. 13
    Step 13:

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

14. 14
    Step 14:

    Divide each dough into small pieces and roll into balls about one-third the size of a ping pong ball.

15. 15
    Step 15:

    Drop the balls into the boiling water; when they float, remove them and place them in fresh icy water to keep them separate.

16. 16
    Step 16:

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

17. 17
    Step 17:

    Serve in small bowls, adding longan and shredded coconut as desired.

18. 18
    Step 18:

    Add the coloring liquids gradually, as each flour absorbs differently.

19. 19
    Step 19:

    Aim for dough that is smooth and pliable, not sticky.