👨‍🍳 作り方

1. 1

   In a bowl, combine glutinous rice flour with water gradually, mixing until a soft, pliable dough forms. Knead for a minute until smooth. Divide the dough into portions for desired colors (e.g., one for white, one for red if using food coloring).

   💡 プロのコツ: Add water slowly to avoid making the dough too sticky.
2. 2

   If using food coloring, knead it into one portion of the dough until the color is uniform. For natural colors, you can use pandan juice (green) or butterfly pea flower extract (blue).

   💡 プロのコツ: Wash hands between coloring different dough portions to prevent color mixing.
3. 3

   Pinch off small pieces of dough and roll them between your palms to form small, marble-sized balls. Place the balls on a tray lined with parchment paper or plastic wrap to prevent sticking.

   💡 プロのコツ: Ensure the balls are smooth and uniformly sized for even cooking.
4. 4

   In a separate pot, combine 500ml water, knotted pandan leaves, smashed ginger, and sugar. Bring to a boil, then reduce heat and simmer for about 5-10 minutes to infuse the flavors.

   ⏱️ 10 minutes
5. 5

   Meanwhile, bring another pot of water to a rolling boil. Carefully drop the glutinous rice balls into the boiling water, a few at a time. Cook until they float to the surface, which usually takes about 2-3 minutes.

   ⏱️ 3 minutes
6. 6

   Using a slotted spoon, remove the cooked glutinous rice balls and transfer them to the prepared syrup. Repeat with all the balls.

   💡 プロのコツ: It's best to cook the white balls first, then the colored ones.
7. 7

   Let the kueh ee sit in the syrup for at least 10-15 minutes before serving to allow the flavors to meld. Serve warm or chilled.

   ⏱️ 15 minutes