Num E (Sticky Rice Balls in Sugar Syrup and Coconut Cream)

Peel and chop the 1/4 beetroot, then blend it with 1/4 cup water until the liquid is a deep red. Strain this liquid well.

In a separate bowl, place another 200 g sticky rice flour. Gradually add the beetroot liquid, kneading until the dough is smooth and pliable, not sticky. You want a dough that feels soft but holds its shape.

Bring 3 liters of water to a boil in a medium-large pot. Divide each colored dough into small pieces, rolling them into balls about 1/3 the size of a ping pong ball.

Drop the balls into the boiling water. Once they float to the surface, they are cooked. Remove them with a slotted spoon and immediately transfer them to a bowl of fresh, icy water to prevent them from sticking together.