PUMPKIN KUIH EE IN GULA MERAH SYRUP

August 3, 2020 marks half year of the Chinese lunar calendar.  Some Chinese families will prepare Kuih Ee as offerings to the deities or ancestors.  I do not follow this procedure, it is not a must for my family but with some extra free time, I did it.

Anyway, with all the ingredients available here is a recipe which I like to share.  For the syrup, I used a small bit of Penang local ginger [popularly known as Air Itam ginger] and Gula Merah.  The syrup is aromatic and sweetness is acceptable as a dessert. I also add some chopped red dates.  As for the rice balls, I used glutinous rice flour, pumpkin puree, water and some white sugar.  

Ingredients

[serves 4-5]

150 gm pumpkin puree

150 gm glutinous rice flour

1 tbsp fine sugar

a few tbsp water

600 ml water or more [depends on the sweetness you prefer]

100 gm gula merah

1 small knob of ginger – rinsed and lightly bruised

6 red dates – deseeded and chopped

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