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

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Place the 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. Let come to a boil, then cook 2 more minutes.
2. 2Turn off the heat, remove the pandan leaves, and let cool.
3. 3Cut up the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well. In a bowl, lay the 200 g sticky rice flour, add a little pandan liquid, and knead until smooth.
4. 4Peel and cut up the beetroot, blend with ¼ cup water until red, then strain well. In a bowl, lay the 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth.
5. 5Bring 3 litres of water to a boil in a medium–large pot. Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water.
6. 6When they float, remove and put the them into fresh, icy water to keep them separate.
7. 7DrainDrain well, then lay the mixed colored balls into the cooled coconut sugar syrup and stir. Serve in small bowls (add longan and shredded coconut as desired).
8. 8Add the coloring liquids gradually—each flour absorbs differently. You want a dough that’s smooth and pliable, not sticky.