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

  • (A) – Topping
  • (Pound:
  • 50g toasted peanuts
  • 25g toasted sesame seeds
  • 2 tbsp castor sugar
  • 3–4 tbsp grated coconut (use only the white part)
  • (B) – For the rice balls:
  • 150g glutinous rice flour
  • 19g cornflour
  • 1 tbsp castor sugar
  • 30g oil
  • 125ml water
  • For the syrup:
  • 125g palm sugar (gula Melaka)
  • 3/4 tsp salt
  • 1.2 litres water
  • 2 pandan leaves, knotted

Instructions

  1. Combine water, oil and sugar in a mixing bowl. Sift in glutinous rice flour and corn flour. Mix well into a smooth dough.
  2. Divide dough into small equal portions and roll into round balls then put aside. Steam white grated coconut for 5–8 minutes. Remove and set aside to cool completely then mix with the rest of ingredients (A).
  3. Bring the water for the syrup to a boil. Add palm sugar, salt and pandan leaves. Cook until the sugar has dissolved.
  4. Remove pandan leaves and drop in the rolled round balls and cook until they float up.
  5. Leave the kuih ee balls in the syrup for an extra 5–6 minutes then remove with a slotted spoon and drain well.
  6. Arrange the kuih ee on a plate and sprinkle with the topping ingredients. Serve immediately.

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