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

total
0 min
effort
Easy
serves
4
ratings
New
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Ingredients

Serves 4
  • Sticky Rice Flour700 g
  • Pandan Leaves7
  • Beetroot¼
  • Pumpkin100 g
  • Taro100 g
  • Longan100 g
  • Coconut200 g
  • Water2 l
  • Water1 l
  • Salt½ tsp
  • Ginger5 slice
  • Coconut Cream3 cups
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy1346 kcal
Protein28.3 g
Fat72.9 g
of which saturates62.3 g
Carbohydrate152.6 g
Salt0.9 g

Worked out from the 96% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 0 min
  1. 1
    Place coconut cream in a small pot over low heat. Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger. Bring to a boil, then cook 2 more minutes. Turn off the heat, remove the pandan leaves, and let cool.
  2. 2
    Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well. In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth.
  3. 3
    Peel and chop beetroot, blend with ¼ cup water until red, then strain well. In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth.
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