Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
Num E — sticky rice balls drenched in sugar syrup and coconut cream; a side recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Side, Dinner
Ingredients
- 700 g sticky rice flour
- 7 pcs pandan leaves
- 0.25 pcs beetroot
- 100 g pumpkin
- 100 g taro
- 100 g longan
- 200 cup coconut
- 2 ml water
- 1 ml water
- 0.5 g salt
- 5 g ginger
- 3 tbsp coconut cream
Instructions
- Slice three pandan leaves into wide strips.
- Put the coconut cream in a small saucepan over low heat, then add the pandan strips, brown sugar, salt, and ginger.
- Bring to a boil, simmer for 2 minutes, then remove from the heat.
- Fish out the pandan strips and allow the coconut sugar syrup to cool completely.
- Roughly chop the remaining four pandan leaves, blend them with 1/4 cup water until very green, then strain thoroughly.
- Put 200 g of sticky rice flour in a bowl, pour in the pandan extract a little at a time, and knead until you have a smooth, pliable dough that isn’t sticky.
- Peel and chop the beetroot, blend it with 1/4 cup water until deeply red, then strain the beetroot liquid thoroughly.
- In another bowl, place 200 g of sticky rice flour and add the beetroot liquid gradually, kneading until the dough is smooth, elastic, and not sticky.
- Bring 3 liters of water to a rolling boil in a medium–large pot.
- Divide each dough into small portions, roll them into balls about one-third the size of a ping-pong ball, and drop them into the boiling water.
- Cook the balls until they float to the surface, then move them into a bowl of ice water to cool and prevent sticking; drain well.
- Add the cooled, drained balls to the cooled coconut sugar syrup and stir until they are coated.
- Serve the balls in small bowls, topping with longan and shredded coconut if you like.