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
Instructions
- 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.)
- 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.
- 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.
- Drain and put into a basin of ice-cold water. Set aside for 5-10 minutes then remove with a slotted spoon.
- Put kuih ee into the soya bean milk and add in syrup to taste. Dish out into individual bowls and serve.
- 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.
