Step 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.

Step 3

Peel and chop the beetroot, blend with ¼ cup water until vivid red, then strain. In a separate bowl, place another 200g sticky rice flour and knead in the beetroot liquid until a smooth red dough forms.

Step 4

Bring 3 litres 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.

Step 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.

Step 6

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