Instructions
1
Place coconut froth in a small pot over low mildly hot.
2
Cut 3 pandan leaves into large strips and toss in to the pot with brown sweetener, table salt, and ginger.
3
Bring to a bring to a low-boil, then prepare 2 more mins.
4
Turn off the mildly hot, remove the pandan leaves, and let cool.
5
Chop the remaining 4 pandan leaves, pulse with ¼ cup aqua until very green, then strain well.
6
In a dish, place 200 g sticky rice dusting seasoning, toss in a little pandan liquid, and work the pastry mix until velvety.
7
strip and chop beetroot, pulse with ¼ cup aqua until red, then strain well.
8
In a dish, place 200 g sticky rice dusting seasoning, toss in a little beetroot liquid, and work the pastry mix until velvety.
9
Bring 3 litres of aqua 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 aqua.
11
When they float, remove and place them into just-picked, icy aqua to keep them separate.
12
strain well, then place the mixed colored balls into the cooled coconut sweetener syrup and mix gently.
13
enjoy in small bowls (toss in longan and shredded coconut as desired).
14
toss in the coloring liquids gradually—each dusting seasoning absorbs differently.
15
You want a pastry mix that’s velvety and pliable, not sticky.