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In a small pot, combine the coconut cream, 3 pandan leaves (cut into large strips), brown sugar, 1/2 teaspoon salt, and 5 slices of ginger. Place over low heat.
Bring the mixture to a boil, then continue to cook for another 2 minutes, letting the flavors meld. Turn off the heat, remove the pandan leaves and ginger, and let the syrup cool completely.
Chop the remaining 4 pandan leaves and blend them with 1/4 cup water until the liquid is a vibrant green. Strain this liquid well, pressing to extract as much color as possible.
In a bowl, place 200 g sticky rice flour. Gradually add the pandan liquid, kneading until the dough is smooth and pliable, not sticky. Each flour absorbs liquid differently, so add slowly until you reach the right consistency.
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.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
