Num E — Sticky Rice Balls in Coconut Sugar Syrup

Ingredients

• 4 1/2 cupssticky rice flour, divided for different colored batches
• 7pandan leaves, 3 for syrup, 4 for natural green coloring
• 1/4beets, for natural red coloring
• 3 1/2 ozpumpkin, optional, for natural yellow/orange coloring
• 3 1/2 oztaro, optional, for natural purple coloring
• 3 1/2 ozlongan, to serve, optional
• 2 1/2 cupsshredded coconut, to serve
• 12 1/2 cupswater, for boiling; plus ½ cup for blending colorings
• 1/2 tspsalt, for the syrup
• 5ginger, slices, for the syrup
• 3 cupscoconut cream
• 7 ozbrown sugar, to taste

Method

1. 1

   Place the coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with the brown sugar, salt, and ginger slices. Bring to a boil, cook 2 more minutes, then turn off the heat. Remove the pandan leaves and allow to cool.

2. 2

   Chop the remaining 4 pandan leaves and blend with ¼ cup water until very green, then strain well. In a bowl, place 200g sticky rice flour, gradually add the pandan liquid, and knead until a smooth, pliable dough forms.

3. 3

   Peel and chop the beets, blend with ¼ cup water until vivid red, then strain. In a separate bowl, place another 200g sticky rice flour and knead in the beets liquid until a smooth red dough forms. For the yellow and purple batches, steam the pumpkin and the taro separately until soft, mash each with a splash of water, and knead into 200g of sticky rice flour apiece the same way.

4. 4

   Bring 3 liters of water to a boil in a large pot. Divide each dough into small pieces and roll into balls about ⅓ the size of a ping pong ball. Drop into the boiling water and cook until they float to the surface.

5. 5

   Remove the floating balls with a slotted spoon and transfer immediately to a bowl of icy cold water to stop cooking and keep them separate.

6. 6

   Drain well, then add all the colored balls to the cooled coconut sugar syrup and stir to coat. Serve in small bowls with longan fruit and shredded coconut.