Kuih Ee
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

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

1 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. 2 Leave 1 portion uncolored, add pink coloring to another, and red to the other. 3 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. 4 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. 5 In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices. 6 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.

About


For a change, serve the glutinous rice flour balls with chilled fruit cocktail. Kuih are traditional Malaysian and Singaporean festival foods.