Soak hasma for 12 hours. Remove veins, if any, from the soaked hasma. Drain well before use.
Place glutinous rice flour in a mixing bowl. Make a well in the centre. Gradually add the water, mixing with a wooden spoon until the mixture forms a ball of dough. The dough should be soft and pliable and it should not stick to your palm. Rest the dough for 1015 minutes.
Divide dough into two. Leave one portion plain and divide the other portion into half. Mix pink food colouring to one portion and green food colouring to the other.
Cut both the plain and coloured portions into thin strips, then combine both the plain and coloured strips together. Next, pinch this mixture into small pieces and roll out into balls. The surface of the balls should have a marbled pattern. Cook the glutinous rice balls in boiling water until they float. Remove with a perforated ladle and place in cold water.
To prepare hasma and syrup, combine rock sugar, red dates, ginger and hasma and heat to a boil. Reduce the heat and simmer gently for 20 minutes. Add screwpine leaves and continue to boil for an extra 34 minutes. Discard the screwpine leaves and dates and add in the prepared kuih ee into the syrup. Serve immediately.