Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
If you are looking for a reliable side recipe, this Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) is one to keep: 12 ingredients, 6 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Level Medium
Ingredients
- 700 g Sticky Rice Flour
- 7 Pandan Leaves
- ¼ Beetroot
- 100 g Pumpkin
- 100 g Taro
- 100 g Longan
- 200 g Coconut
- 2 l Water
- 1 l Water
- ½ tsp Salt
- 5 slice Chopped Ginger
- 3 cup Coconut Cream
Method
- 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.
Tips for the best Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Keep the simmer gentle. A hard boil toughens sticky rice flour and drives off the liquid too fast.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Works well as a starter with warm bread.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for sticky rice flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) recipe medium to make?
It is rated medium: 12 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
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