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Glutinous Rice Balls

Yields: 6 portions

You'll Need

Ingredients A (Ginger Syrup):

  • 150g ginger, peeled and bruised
  • 5 cups water
  • 8 pandan leaves
  • 200g sugar

Ingredients B (Glutinous Rice Balls):

  • 250g glutinous rice flour
  • 1 cup of warm water
  • Koepoe Koepoe Rose Red food colouring
  • Koepoe Koepoe Light Green food colouring
  • Koepoe Koepoe Light Yellow food colouring

Methods

  1. Add ingredients A into a pot and bring to a boil. Reduce heat and allow to simmer for another 10 minutes.
  2. Remove pandan leaves and allow to cool.
  3. Put the glutinous rice flour into a mixing bowl. Add water gradually and knead until a smooth dough is formed.
  4. Divide dough into 4 portions. Set aside one portion for white rice balls. Add 2 drops of Koepoe Koepoe Rose Red food colouring to one portion of the dough. Knead the dough until the colour is evenly distributed. Repeat with 3 to 4 drops of Koepoe Koepoe Light Green and Light Yellow food colouring respectively.
  5. Roll the dough into long logs.
  6. Pinch the dough into small pieces approximately the size of marble balls. Then roll each piece roll between your palms to form a smooth rice ball. Repeat with all the remaining dough.
  7. Bring a medium sized pot of water to a boil. Gently drop the glutinous rice balls into the boiling water.
  8. Cook until they float to the surface. Once cooked, drain the glutinous rice balls and place them in a bowl of cold water. After one minute, drain the glutinous rice balls and put them into the cooled ginger syrup prepared earlier and it is ready to be served.