Dessert · Cambodian

Num E (Sticky Rice Balls in Coconut Syrup)

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · August 21, 2026

These chewy little rice balls, tinted green with pandan and pink with beetroot, bob in a warm coconut syrup that tastes like a hug in a bowl. It looks fancy but the method is simple: color the dough, roll, boil, and pour on the sweet coconut. Perfect for a Cambodian-inspired treat that impresses without much fuss.

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Num E (Sticky Rice Balls in Coconut Syrup)

Why you'll love this

  • Naturally colored with pandan and beetroot, no artificial dyes needed.
  • Soft, chewy rice balls in a warm coconut syrup that feels like a treat.
  • Simple pantry method that looks impressive in the bowl.
  • Naturally vegan and gluten-free.

EveryDayMeal recipe

Num E (Sticky Rice Balls in Coconut Syrup)

Prep
30m
Cook
25m
Total
55m
Serves
6
Level
Medium

Ingredients

  • about 5 3/4 cups (divided) sticky rice flour (glutinous rice flour)
  • 7 pandan leaves
  • 1/4 small beetroot
  • 3/4 cup pumpkin, peeled and cubed
  • 3/4 cup taro, peeled and cubed
  • 3/4 cup longan (fresh or canned)
  • 1 1/2 cups shredded coconut
  • about 3 quarts water, for boiling
  • 4 cups water, for the syrup
  • 1/2 tsp salt
  • 5 slices fresh ginger
  • 3 cups coconut cream
  • 1 cup (or to taste) brown sugar

Equipment

  • Small pot
  • Medium to large pot
  • Blender
  • Fine mesh strainer
  • Slotted spoon
  • Mixing bowls

Instructions

  1. Pour the coconut cream into a small pot over low heat. Cut 3 pandan leaves into large strips and add them along with the brown sugar, salt, and ginger slices, then bring to a gentle boil so the sugar dissolves and the aromatics infuse.
  2. Simmer for 2 more minutes, then turn off the heat, fish out the pandan leaves, and set the syrup aside to cool to room temperature (it thickens slightly as it cools).
  3. Chop the remaining 4 pandan leaves and blend with 1/4 cup water until deep green, then strain through a fine sieve so you have a smooth, bright liquid with no fibers.
  4. Place about 1 1/2 cups sticky rice flour in a bowl and add the pandan liquid a little at a time, kneading until you get a smooth, pliable dough that is not sticky to the touch.
  5. Peel and chop the beetroot, blend with 1/4 cup water until vivid red, then strain well. Place another 1 1/2 cups sticky rice flour in a bowl and knead in the beetroot liquid the same way until smooth.
  6. Bring about 3 quarts of water to a rolling boil in a medium to large pot while you shape the dough into small balls, roughly a third the size of a ping pong ball.
  7. Drop the balls into the boiling water in batches. When they float to the top, they are cooked, so scoop them out and drop them straight into a bowl of ice water to keep them separate and springy.
  8. Drain the balls well, then add the mixed pink and green balls to the cooled coconut syrup and stir gently to coat. Spoon into small bowls and top with longan and shredded coconut as you like.

Tips from the kitchen

  • Add the coloring liquid slowly. Each batch of flour absorbs differently, so you want smooth and pliable dough, not wet and sticky.
  • The ice water bath is not optional: it stops the cooking and keeps the balls from clumping together.
  • Taste the syrup before serving and adjust the sugar, since some brands of coconut cream are sweeter than others.

Estimated nutrition per serving: 420 cal · 4g protein · 68g carbs · 15g fat

Make it your own

  • Steam the pumpkin and taro cubes and add them to the syrup for extra texture and a heartier dessert.
  • Skip the beetroot and use butterfly pea flower for a blue-tinted dough.
  • Serve warm on a cold day or chilled over ice in warm weather.

Storing & make-ahead

Store the rice balls and syrup separately in the fridge for up to 2 days. The balls firm up when cold, so reheat gently in warm syrup on the stove until soft again before serving.

Good to know

Can I use regular rice flour?
No, you need sticky (glutinous) rice flour for that signature chewy, springy texture. Regular rice flour will crumble.
Why did my balls fall apart in the water?
The dough was likely too wet or too dry. Aim for a smooth, pliable ball that holds its shape when rolled, and boil gently rather than at a violent boil.
Can I make them ahead?
Yes. Cook the balls, keep them in cool water in the fridge, and warm them in the syrup just before serving.
What can I use instead of pandan leaves?
A few drops of pandan extract mixed into a little water works, or use matcha for green and skip the blending step.

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