Num I — Sticky Rice Balls in Sweet Coconut Syrup with Coconut Cream

Name: Num I — Sticky Rice Balls in Sweet Coconut Syrup with Coconut Cream
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Ingredients: 700 g Sticky rice flour; 7 pcs Pandan leaves; 0.25 pcs Beets; 100 g Pumpkin; 100 g Taro; 100 g Longan; 200 g Coconut; 2 l Water; 1 l Water; 0.5 tsp Salt; 5 pcs Ginger; 3 cup Coconut cream

Delicate multicolored balls made from rice flour with natural food colorings, floating in an aromatic coconut syrup. This popular Southeast Asian dessert is refreshing, sweet, and surprisingly light.

Ingredients

700 g Sticky rice flour
7 pcs Pandan leaves
0.25 pcs Beets
100 g Pumpkin
100 g Taro
100 g Longan
200 g Coconut
2 l Water
1 l Water
0.5 tsp Salt
5 pcs Ginger
3 cup Coconut cream

Instructions

In a small saucepan over low heat, warm the coconut cream. Cut 3 pandan leaves into long strips and add them to the cream along with brown sugar, salt, and sliced ginger. Bring to a boil and simmer for another 2 minutes. Remove from heat, discard the pandan leaves, and let the syrup cool completely.
Finely chop the remaining 4 pandan leaves, blend them with ¼ cup of water in a blender until you achieve a vibrant green color, then strain carefully. In a separate bowl, mix 200 g of rice flour, gradually add the pandan puree, and knead until you have a smooth, non-sticky dough.
Peel and finely chop the beets, blend them with ¼ cup of water in a blender to obtain a red puree, then strain. In a separate bowl, mix 200 g of rice flour, gradually add the beet puree, and knead into a smooth dough similar to the pandan dough.
In a large pot, bring 2 liters of water to a boil. Divide each dough into small portions, roll them into balls approximately one-third the size of a table tennis ball, and gently drop them into the boiling water. When the balls float to the surface, remove them with a slotted spoon and immediately transfer them to a bowl of ice water to cool them and prevent sticking.
Thoroughly drain the water from all the balls, then transfer the multicolored balls into the cooled coconut syrup and gently stir. Serve in small bowls, optionally garnishing with longan fruit and shredded coconut.
Tip: Add the colored purees gradually — each flour absorbs liquid differently. You should obtain a soft, elastic dough that does not stick to your hands.