A delicious side recipe to enjoy at home. Place 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….
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A delicious side recipe to enjoy at home. Place 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....
How to easily make Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)?
Preparing this delicious recipe will only take you 30 minutes. It is a perfect and healthy option to enjoy with your family or friends. Below you will find the ingredients and the detailed step-by-step instructions.
Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
A delicious side recipe to enjoy at home. Place 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....
Ingredientes
- 700g Sticky Rice Flour
- 7 Pandan Leaves
- 1/4 Beetroot
- 100g Pumpkin
- 100g Taro
- 100g Longan
- 200g Coconut
- 2L Water
- 1 L Water
- 1/2 tsp Salt
- 5 Slices Ginger
- 3 Cups Coconut Cream
Instrucciones
- Place 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.
- Chop 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.
- Peel 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.
- Bring 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.
- Drain 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).
- Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.
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Additional tips for your Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
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