Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)
If you've got pandan leaves, beetroot and pumpkin, you're most of the way to this side: about 85 minutes of cooking across 11 steps. You'll find the full ingredient list (with a scaler to change the servings), 11 steps of method, substitutions, and ideas for what to serve alongside.
You'll mainly reach for pan and large pot. At medium difficulty across 11 steps, it's manageable with a little attention.
What you'll need
Shopping list (7)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm longan from the ingredient list, so we make no dietary claim for this recipe.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
You'll use: Pan · Large pot · Saucepan · Blender
Watch how it's made
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Tips & common questions
How long does Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) take to make?
About 85 minutes from start to finish — an estimate based on the 11 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Structured source recipe — not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Recipe data for Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream) via TheMealDB (open database). ▶ Video. Original source. Consomee adds the scaler, ingredient tools, timing and structure — how we source recipes.