• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 250g glutinous rice flour
  • 125g potato
  • 1/2 tsp green tea powder
  • 1½ tsp corn oil
  • 200ml (approximately) water
  • A few drops green food colouring
  • 200g red bean paste, roll out into tiny
  • portions
  • Syrup
  • 150g castor sugar
  • 200ml water
  • 15g jasmine tea
  • 1.5lboiling water

Instructions

  1. Boil potato until very soft. Remove skin and mash into a smooth paste through a fine sieve.
  2. Combine mashed potato with glutinous rice flour, green tea powder, colouring and oil. Add water gradually and mix into a smooth dough.
  3. Pinch out small portions of dough; flatten and add in a ball of red bean paste filling. Roll tightly into small balls.
  4. Bring a half-pot of water to a rolling boil, then add in the glutinous rice balls in batches. Stir gently to separate them and continue to boil until they float.
  5. Remove with a perforated ladle into a basin of cold water for 4–5 minutes.
  6. Drain the glutinous balls and add into the tea syrup.
  7. To prepare the jasmine tea syrup, boil sugar and water until sugar dissolves.
  8. Leave aside. Steep jasmine tea leaves in boiling water for 15 minutes.
  9. Strain the tea and add the syrup.
  10. To serve, place 6–7 green tea kuih ee into a bowl. Pour in jasmine tea and serve immediately. You can also chill the kuih ee and the tea syrup if preferred.

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