Kuih Ee

Ni dessert SEMALAM yer..bukan buat hari ni...
Malas nak ke pasar ramadhan, so kita buat dessert yang simple2 jer. Hari tu nampak kuih ni kat rumah CikManggis. Terus tergoda. Semalam baru dapat merealisasikan keinginan itu. Cewah !!!

Ni sebenarnya chinese dessert.Pernah gak tengok dalam rancangan masakan cina. Betullah kata akak CikManggis, rasa hirisan halia bergabung plak dengan rasa manis gula tu..wallah...mmg best..Tak sedar diri makan. Terima kasih akak CikManggis.

Ingredients
•250g glutinous rice flour
•230ml water
•Pink and red colouring

Syrup:
•200g sugar
•1,200ml water
•3 pandan leaves, knotted
•2 thin slices of old ginger

Method
>Put glutinous rice flour in a basin. Make a well in the centre, add water gradually and mix until a soft dough is formed. Divide dough into 3 equal portions.
>Leave 1 portion uncoloured, add pink colouring to another, and red to the other.
>Roll each portion out into a long strip, then pinch off small, equal portions; roll each small portion between the palms of both hands to form round balls.
>Bring the water to a boil and add the balls. When the kuih ee is cooked, they will float to the surface. Remove the balls with a wire mesh ladle or slotted spoon and drop into a basin of cold water; leave to cool, then drain.

To make syrup:
>In a large saucepan, mix water and sugar and bring to a slow boil. When the sugar dissolves, add pandan leaves and ginger slices.
>Boil over low heat for 5 minutes, then add the cooked kuih ee. Bring the syrup to a boil, remove from heat, and serve as a hot or cold dessert.

Note
For a change, serve the glutinous rice flour balls with chilled fruit cocktail.



** Lain kali boleh buat lagi dessert ni. Tapi aku nk ubah sikit.Nk letak inti plak kat dalam bebola tu. Mungkin inti kacang merah kot. Lebih sedap...