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

Summary

Side - Cambodia

Ingredients

• 0.5 teaspoons Salt
• 5 slices Ginger
• 1 l Water
• 100 g Pumpkin
• 200 g Coconut
• 720 ml Coconut CreamOriginal: 3 cups
• 0.25 Beetroot
• 700 g Sticky Rice Flour
• 7 Pandan Leaves
• 100 g Taro
• 100 g Longan

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

   Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.