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
- Combine water, oil and sugar in a mixing bowl. Sift in glutinous rice flour and corn flour. Mix well into a smooth dough.
- 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).
- Bring the water for the syrup to a boil. Add palm sugar, salt and pandan leaves. Cook until the sugar has dissolved.
- Remove pandan leaves and drop in the rolled round balls and cook until they float up.
- Leave the kuih ee balls in the syrup for an extra 5-6 minutes then remove with a slotted spoon and drain well.
- Arrange the kuih ee on a plate and sprinkle with the topping ingredients. Serve immediately.
