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Tuesday, July 23, 2013

Pumpkin Kuih Ee in Brown Sugar Syrup

This Kuih Ee recipe was inspired by Joceline of Butter, Flour and Me.  The pumpkin glutinous rice balls looks simple yet yummy.  But here I have slightly modified the preparation to suit my family's preference.   I reduced the water in the syrup cos' kuih ee tastes better and keeps well in sweeter soup.

My family will prepare this dumpling soup for prayers on mid [15th day] of the 6th lunar calender month.  The usual Kuih Ee has several colours but this time, I thought it would be good just to make a simple one with pumpkin and brown sugar ginger syrup.  The method to prepare the syrup was from a TV cook show which suggested that caramelising the brown sugar slightly will make the syrup more fragrant.

My opinion - it is good, the rice balls are soft and chewy and the soup has the caramelised aroma of the brown sugar and ginger.

Ingredients
200 gm glutinous rice flour
120 gm steamed mashed pumpkin 
2 tsp brown sugar
80-100 ml water [depends on the pumpkin]
Brown Sugar Syrup
140 gm brown sugar [I used 50/50 of brown sugar and dark brown sugar]
550 ml water
6-7 slices ginger [I used Penang Air Itam ginger]
a few pandan leaves [optional]
  1. Place sugar in a saucepan, turn on low heat to slightly caramelise the sugar.
  2. Add in water and ginger slices.  Bring to boil to dissolve the sugar.
  3. Simmer syrup until fragrant.  Set aside to cool [this syrup can be prepared in advance].




  4. Knead pumpkin paste and flour into a soft dough.  Cover, rest for half an hour before rolling into small balls.   Place on a tray.  Since this quantity is not too much, I dropped them to boil as I roll.

  5. Bring a pot of water to boil.  Add in the kuih ee to boil until cooked [the rice balls will float up when cooked].   Use a serrated ladle to scoop out the balls and place in a big bowl of water for several minutes.




  6. Use the same serrated ladle to scoop the kuih ee into the prepared syrup.
  7. Dish out onto individual bowls to serve warm or cooled.
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10 comments:

ivy sew http://simplybeautifulhealthyliving.blogspot.com said...

Kimmy, this is so yummy and healthy too :) Thanks for sharing :)

Mich Piece of Cake said...

Love this pumpkin tang yuan... feel like having a bowl right away!

Kimmy said...

Hi Ivy, I believe it is cos' no artificial colouring used. I enjoyed it very much.

Kimmy said...

Hi Mich, sorry finished already. May have to wait until Winter Solstice, hehehe!

Phong Hong said...

Kimmy, this is different from the usual kueh ee but I am sure just a delicious! Wah, so long I never eat kueh ee.

Kimmy said...

Hi Phong Hong, it is good both the kuih ee and syrup. Still thinking about the ginger taste and flavour.

Kit @ i-lostinausten said...

I've gotta try this thog yuen with pumpkin. Love the color! Will try this recipe when I harvest my pumpkin in September! ;)

Kimmy said...

Hi Kit, wow! it's great to know you grow your own pumpkin. How I wish I can see them grow and cook them in so many ways from savoury to sweet, hehehe!

Chef and Sommelier said...

Hi Kimmy! I am familiar with this! So traditional and brings back so much childhood memories!

Kimmy said...

Hi Alvin, with pumpkin even carrots or sweet potatoes, we can forget about artificial colourings, hehehe!

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