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

1. Put the coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add them with the brown sugar, salt and ginger. Bring to the boil, then cook for 2 more minutes. Turn off the heat, fish out the pandan and leave to cool.
2. Chop the remaining 4 pandan leaves, blend with ¼ cup water until deep green, then strain well. Put 200g sticky rice flour in a bowl, add a little of the pandan liquid and knead to a smooth dough.
3. Peel and chop the beetroot, blend with ¼ cup water until red, then strain well. Put 200g sticky rice flour in a bowl, add a little of the beetroot liquid and knead to a smooth dough.
4. Bring 3 litres of water to the boil in a medium to large pot. Pinch off small pieces of each dough and roll into balls about a third the size of a ping pong ball, then drop them into the boiling water. As they float, lift them out into fresh icy water to keep them separate.
5. Drain well, then stir the coloured balls into the cooled coconut sugar syrup. Serve in small bowls with longan and shredded coconut to taste.
6. Remember to add the colouring liquid gradually, since each flour absorbs differently. You want a dough that's smooth and pliable rather than sticky.

Tips from the ZestyPlate Kitchen

• Add the colouring liquid bit by bit. Different flours drink it up at different rates, so you're aiming for a smooth, pliable dough that isn't sticky.
• Roll the balls small and to a similar size so they all cook through at the same time.
• Once they float, scoop them into icy water. It keeps them separate and springy.
• Let the coconut syrup cool before you stir the balls in, so they hold their texture.