Instruction

• Place coconut cream in a small pot over low heat
• Cut 3 pandan leaves into large strips and add to the pot with brown sugar, salt, and ginger
• Bring to a boil, then cook 2 more minutes
• Turn off the heat, remove the pandan leaves, and let cool
• Chop the remaining 4 pandan leaves, blend with ¼ cup water until very green, then strain well
• In a bowl, place 200 g sticky rice flour, add a little pandan liquid, and knead until smooth
• Peel and chop beetroot, blend with ¼ cup water until red, then strain well
• In a bowl, place 200 g sticky rice flour, add a little beetroot liquid, and knead until smooth
• Bring 3 litres of water to a boil in a medium–large pot
• Divide each dough into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling water
• When they float, remove and place them into fresh, icy water to keep them separate
• Drain well, then place the mixed colored balls into the cooled coconut sugar syrup and stir
• Serve in small bowls (add longan and shredded coconut as desired)
• Add the coloring liquids gradually—each flour absorbs differently
• You want a dough that’s smooth and pliable, not sticky