This Winter Solstice, I made a daring change from the usual. Instead of preparing the much use to colourful pulut rice balls in ginger sugar syrup [Kuih Ee], I cooked the glutinous rice balls in lemongrass/pandan sweet soup with orange sweet potatoes.I made the rice balls with only one colour [pandan green] instead of the colourful ones below.
It is lucky my mother in-law did not object and perhaps could not because she likes them with the sweet potatoes [her favourite tuber] and the not too sweet syrup soup.
Recipe adapted from Feminine Magazine No. 570
30 gm wheat starch mixed with 40 ml boiling water
120 ml pandan juice ** + 30 gm castor sugar
150 gm glutinous rice flour
1-2 tsp oil [I omit]
** extracted from blending 6 blades screwpine leaves with 120 ml water [keep excess if dough is too dry]. Add a drop of green colouring if prefered.
Sugar Syrup Soup
400 gm orange sweet potatoes - peeled, cut big cubes or diamond shape
2-3 stalks lemongrass
2-3 blades pandan leaves
100-120 gm sugar or rock sugar
5 bowls water
- Dissolve sugar in warm pandan juice.
- Stir 40 ml hot water into wheat starch. Mixed.
- Add to glutinous rice flour, mixed then gradually add in the pandan liquid and oil. Knead into a soft smooth dough. Add a little more water if it is too dry. Rest dough for at least 30-60 minutes before rolling into balls.
- To make the syrup, boil pandan leaves with lemongrass until fragrant. Add in sweet potatoes. Continue to boil until soft, add sugar to taste. Set aside.
- Bring a pot of water to boil to cook rice balls. Remove with a serrated ladle when the rice balls float up. Transfer to sweet potato soup.
- Serve warm or hot.