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Kueh Ee
Glutinous Rice Balls in Syrup
Kueh Ee is a delightful and comforting dessert soup featuring chewy glutinous rice balls served in a sweet, fragrant syrup. Often made with natural colorings from ingredients like pandan leaves or butterfly pea flowers, these small, colorful balls are a popular treat, especially during festive occasions.
đ§ Ingredienser
- 200 g Glutinous rice flour
- 100 ml Water(approximately, for dough)
- Red food coloring(optional, a few drops)
- 3 stalks Pandan leaves(tied into a knot)
- 1 inch Ginger(peeled and smashed)
- 100 g Sugar(or to taste)
- 500 ml Water(for syrup)
đšâđł Instruktioner
- 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).
đĄ Proffstips: Add water slowly to avoid making the dough too sticky. - 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).
đĄ Proffstips: Wash hands between coloring different dough portions to prevent color mixing. - 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.
đĄ Proffstips: Ensure the balls are smooth and uniformly sized for even cooking. - 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.
â±ïž 10 minutes - 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.
â±ïž 3 minutes - 6
Using a slotted spoon, remove the cooked glutinous rice balls and transfer them to the prepared syrup. Repeat with all the balls.
đĄ Proffstips: It's best to cook the white balls first, then the colored ones. - 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.
â±ïž 15 minutes
đĄ Proffstips
- âYou can use natural colorings like pandan extract for green, butterfly pea flower for blue, or even pumpkin puree for orange.
- âAdjust the sugar in the syrup to your preferred sweetness level.
- âMake sure the water for boiling the balls is at a rolling boil to prevent them from sticking together.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a touch of ginger juice to the syrup for a spicier kick.
- Serve with a drizzle of coconut milk for added richness.