Penang - Local cuisine 09j

Kuih Ee (glutinous rice balls
in sugar syrup)
Traditionally, Kuih Ee (tong yuen) is served on special occasions such as during weddings and the winter solstice festival (a month before the Chinese New Year). These days however, Kuih Ee is available daily in Penang from certain hawkers in the Pulau Tikus and Ayer Itam markets in the morning. In the popular local version, Kuih Ee consists of glutinous rice balls coloured brightly and poached in a sweet ginger flavoured syrup - a truly scrumptious experience!
A hawker located in an alley off Magazine Road (opposite Shangri-la Hotel) sells large sized Kuih Ee containing a filling of peanuts cooked in sugar syrup during tea time.
Whether traditional or localized, with or without filling, the round shape of the Kuih Ee glutinous rice ball is a symbol of wholeness, completeness and unity.
Ingredients
3 cups glutinous rice (beras pulut) flour
1/2 cup sugar
1 cup water
2 inch piece of old ginger (optional)
Screwpine leaves (daun pandan)
Food colouring (e.g. red, yellow, green)
Glutinous rice balls
1. Set a pot of water to boil.
2. Add water to rice flour and knead to a smooth dough.
3. Separate the dough into several large pieces and colour them accordingly, and knead until colour is evenly distributed.
4. Pinch dough into small even pieces (depending on the size preference).
5. Roll dough pieces in palm of hands into a smooth ball about the size of a longan.
6. Pop the balls into boiling water. The moment they rise, they should immediately be fished out and put into the syrup.
Syrup
1. Bring water to boil.
2. Add sugar, ginger (optional) and daun pandan.
3. Stir until sugar is dissolved.
4. Simmer for about 10 minutes or until fragrant.
Serve immediately.
Helpful tips
1. Kuih Ee should be eaten fresh and not refrigerated as this may toughen the texture of the balls.
2. Reheating Kuih Ee over a stove or in the microwave is not recommended.

This recipe was handed down by my mother.
Written by Adrian Cheah

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