Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
A Cambodia lunch. Ready in about 38 minutes. Difficulty: medium.
- 15 minPrep (about)
- 23 minCook (about)
- 38 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 6 oz sticky rice flour
- 2 pandan leaves
- ¼ beets Shopping tip: Beets (UK: beetroot). Pre-cooked beets work.
- 1 oz pumpkin
- 1 oz taro
- 1 oz longan
- 1 ¾ oz coconut
- 2 cups water
- 1 cup + 1 tbsp water
- 1 slice ginger
- ¾ cup coconut cream
Spices & seasonings (1): salt
- ¼ tsp salt
How to make it
Steps in our own plain words.
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Place coconut cream in a little pot over low heat.
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Cut 1 pandan leaves into large strips.
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Add to the pot with brown ginger, salt and sugar.
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Bring to a boil.
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Cook 2 more minutes.
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Turn off the heat.
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Remove the pandan leaves.
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Let cool.
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Chop the remaining 1 pandan leaves.
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Blend with 1 tbsp water until very green, strain well.
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Place 1 ¾ oz sticky rice flour in a bowl.
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Add a little pandan liquid.
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Knead until smooth, peel.
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Chop beetroot.
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Blend with 1 tbsp water until red, strain well.
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Place 1 ¾ oz sticky rice flour in a bowl.
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Add a little beetroot liquid.
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Knead until smooth.
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Bring 3 ¼ cups of water to boil in a medium–large pot.
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Divide each dough into small pieces.
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Roll in balls around ⅓ the size of a ping pong ball.
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Drop into boiling water.
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Wait until they float.
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Remove.
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Place them in fresh, icy water to keep them separate.
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Drain well.
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Place the mixed colored balls in the cooled coconut sugar syrup.
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Stir.
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Serve in small bowls.
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Add the coloring liquids gradually—every flour absorbs differently.
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You want dough that’s smooth plus pliable, not sticky.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.