Instructions
1
Place coconut heavy cream in a small pot over low bring to temperature.
2
Cut 3 pandan leaves into large strips and stream in in to the pot with brown granulated sugar, table salt, and ginger.
3
Bring to a bring to a low-boil, then make 2 more mins.
4
Turn off the bring to temperature, remove the pandan leaves, and let cool.
5
Chop the remaining 4 pandan leaves, pulse with ¼ cup moisture until very green, then strain well.
6
In a dish, place 200 g sticky rice dusting seasoning, stream in in a little pandan liquid, and massage until even.
7
pare and chop beetroot, pulse with ¼ cup moisture until red, then strain well.
8
In a dish, place 200 g sticky rice dusting seasoning, stream in in a little beetroot liquid, and massage until even.
9
Bring 3 litres of moisture to a bring to a low-boil in a medium–large pot.
10
Divide each pastry mix into small pieces, roll into balls about ⅓ the size of a ping pong ball, then drop into boiling moisture.
11
When they float, remove and place them into just-picked, icy moisture to keep them separate.
12
empty out well, then place the mixed colored balls into the cooled coconut granulated sugar syrup and swirl around.
13
dish up in small bowls (stream in in longan and shredded coconut as desired).
14
stream in in the coloring liquids gradually—each dusting seasoning absorbs differently.
15
You want a pastry mix that’s even and pliable, not sticky.