Num e — colourful Cambodian sticky rice balls tinted with pandan and beetroot, simmered until they float, then served in a sweet, fragrant ginger-coconut syrup.
- 700g Sticky Rice Flour
- 7 Pandan Leaves
- 1/4 Beetroot
- 100g Pumpkin
- 100g Taro
- 100g Longan
- 200g Coconut
- 1 L Water
- 1/2 tsp Salt
- 5 Slices Ginger
- 3 Cups Coconut Cream
Video
Preparation
- Place the coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with the brown sugar, salt and ginger. Bring to the boil, then cook for 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. Place 200g sticky rice flour in a bowl, add a little of the pandan liquid, and knead until smooth.
- Peel and chop the beetroot, blend with ¼ cup water until red, then strain well. Place 200g sticky rice flour in a bowl, add a little of the beetroot liquid, and knead until smooth.
- Bring 3 litres of water to the boil in a medium-large pot. Divide each dough into small pieces and roll into balls about a third the size of a ping pong ball, then drop into the boiling water. When they float, remove and place into fresh icy water to keep them separate.
- Drain well, then add the coloured balls to the cooled coconut sugar syrup and stir. Serve in small bowls, adding longan and shredded coconut as desired.
- Add the colouring liquids gradually, as each flour absorbs differently — you want a dough that's smooth and pliable, not sticky.
