Kuih Ee is a dessert of glutinous rice balls in syrup eaten as a symbol of unity and togetherness during Tang Chek, weddings, birthdays, and the New Year. | MalaysianChineseKitchen.com

Kuih Ee (Glutinous Rice Balls in Syrup)

Kuih Ee is a dessert of glutinous rice balls in syrup eaten as a symbol of unity and togetherness during Tang Chek, weddings, birthdays, and the Chinese New Year.
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Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Course: Sweet Soup
Cuisine: Chinese
Servings: 4
Author: Linda Ooi

INGREDIENTS

Syrup

  • 1 inch ginger (peeled and smashed) (30g)
  • 2 pandan leaves (shredded and knotted)
  • ½ cup sugar (110g)
  • 2 cups water (480ml)

Glutinous Rice Balls

  • 1 cup glutinous rice flour (125g)
  • ½ cup water (120ml)
  • A few drops of red , green, and yellow food coloring

INSTRUCTIONS

Syrup

  • Combine 2 cups (480ml) water, ginger, pandan leaves, and sugar in a medium sized saucepan. Bring it to a boil. Reduce heat and allow it to simmer for 5 minutes. Turn off heat and set it aside.

Glutinous Rice Balls

  • Place glutinous rice flour in a large bowl. Pour ½ cup (120ml) water over flour and mix with a spatula until a soft dough forms. If it is too sticky, add just a little more flour. Knead for 2 to 3 minute until dough is smooth.
  • Divide dough into 4 equal portions. Set aside one portion for white balls. Add 2 to 3 drops of red food coloring to one portion of the dough. Knead dough until color is even. Repeat with yellow and green colors. Do wash your hands between each color so as not to get the colors mixed.
  • Pinch a tiny amount of dough and roll between your palms to form a smooth tiny ball. Place on a plastic plate or a plate lined with plastic wrap to prevent sticking. Repeat with all remaining dough. You should get about 8 to 10 tiny balls for each color of dough.
  • Bring a medium sized pot of water to boil. Gently drop the glutinous rice balls into the water. Let them cook for about 2 to 3 minutes, depending on their size. They should float when cooked. Remove with a metal strainer.
  • Divide the cooked glutinous rice balls into 4 bowls. Pour enough syrup into each bowl to cover the glutinous rice balls.
  • Serve warm or at room temperature.
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