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.
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]
- Place sugar in a saucepan, turn on low heat to slightly caramelise the sugar.
- Add in water and ginger slices. Bring to boil to dissolve the sugar.
- Simmer syrup until fragrant. Set aside to cool [this syrup can be prepared in advance].
- 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.
- 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.
- Use the same serrated ladle to scoop the kuih ee into the prepared syrup.
- Dish out onto individual bowls to serve warm or cooled.
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