Kuih Ee

Ingredients

250 grams glutinous rice flour

230 ml water

Pink and red colouring

200 grams sugar

1 ml water

3 pandan leaves, knotted

2 thin slices of old ginger

Preparation

Place glutinous rice flour in a basin. Make a well in the center, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.

Leave 1 portion uncolored, add pink coloring to another, and red to the other.

Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.

Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.

In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.

Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.