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

Recipe Ingredient

  • 250g glutinous rice flour
  • 275ml water
  • A few drops pink and yellow colouring
  • 1.5 litres soya bean milk
  • Filling:
  • 100g red bean paste or {tau sar} (buy ready-made ones from cake specialist shops)
  • Syrup:
  • 150–160g castor sugar
  • 250ml water
  • 2 pandan leaves, knotted


  1. To make the kuih ee, combine glutinous rice flour and water in a mixing bowl. Mix and knead until a soft dough is formed. (Add a little extra glutinous rice flour if the dough is too sticky.)
  2. Divide dough into three portions. Add colouring to two portions but leave the other plain. Pinch each plain and coloured portion into small pieces. To each piece of dough add a little red bean paste in the centre as filling. Roll into round kuih ee.
  3. Bring half a pot of water to a boil then lower the heat to medium. Put in the kuih ee. Stir around gently until they float to the top.
  4. Drain and put into a basin of ice-cold water. Set aside for 5–10 minutes then remove with a slotted spoon.
  5. Put kuih ee into the soya bean milk and add in syrup to taste. Dish out into individual bowls and serve.
  6. To cook the syrup, bring water to a boil and add in castor sugar and pandan leaves. Cook until sugar dissolves. Set aside to cool completely.

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