PUMPKIN KUIH EE IN GULA MERAH SYRUP

August 3, 2020 marks half year of the Chinese lunar calendar.  Some Chinese families will prepare Kuih Ee as offerings to the deities or ancestors.  I do not follow this procedure, it is not a must for my family but with some extra free time, I did it.

Anyway, with all the ingredients available here is a recipe which I like to share.  For the syrup, I used a small bit of Penang local ginger [popularly known as Air Itam ginger] and Gula Merah.  The syrup is aromatic and sweetness is acceptable as a dessert. I also add some chopped red dates.  As for the rice balls, I used glutinous rice flour, pumpkin puree, water and some white sugar.  

Ingredients

[serves 4-5]

150 gm pumpkin puree

150 gm glutinous rice flour

1 tbsp fine sugar

a few tbsp water

600 ml water or more [depends on the sweetness you prefer]

100 gm gula merah

1 small knob of ginger - rinsed and lightly bruised

6 red dates - deseeded and chopped

1. Steamed sliced pumpkin for 20 minutes over high heat or until soft.  Mash into puree while still hot with 1 tbsp fine sugar [optional].  Leave to cool.
2. Bring water to boil with ginger until aromatic.  Add in sugar, continue to boil until sugar dissolves.  Tastes to adjust bearing in mind that red dates will add sweetness to the syrup. Add in red dates, continue to boil until soft.  Off heat, leave to cool completely.  Tip: can prepare earlier before preparing the rice balls.
3. In a big bowl, mix glutinous rice flour gradually to pumpkin puree then knead into a smooth pliable dough.  Add some water gradually if dough is too dry.  Leave to rest for 20-30 minutes before shaping into round balls.
4. Bring a pot of water to rolling boil, drop in rice balls in batches.  The rice balls will float to the surface when cooked.  Remove with a serrated ladle and drop them into a bowl of cool water, then dish up using the serrated ladle.
5. Add to prepare syrup.
6. Serve.