Glutinous Rice Balls

Here is a recipe that symbolises family togetherness, completeness, and their consumption ensures a smooth and peaceful new year. This a great family dessert & quality time can be spent making it together.

We chose beets for red, (and butterfly peas flowers for blue) because it produces beautiful natural colouring for this #sosimplesosedap recipe!

Prep Time

10 min.

Cook Time

30 min.

Total Time

40 min.


Sweet Delights


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5 cups  Water
400 g  Sugar
5  Pandan Leaves (knotted)
30 g  Ginger (skinned & crushed)
500 g  Glutinous Rice Flour
2 cups  Water (lukewarm)
7 drops  Beet Juice


  1. For syrup - Put water, sugar, crushed ginger and pandan leaves into a pot. Bring to a boil then cover and simmer for 15 minutes.
  2. Remove pandan leaves, then set aside & allow syrup to cool.
  3. Sieve glutinous rice flour into a large mixing bowl and slowly add in the lukewarm water (or use beet juice for stronger colour).
  4. Mix the glutinous flour until it combines into a firm dough.
  5. Place dough on a work surface and knead well for about 10 minutes, then divide it into separate portions. Set aside one portion for white dough balls.
  6. Then add one more teaspoon of natural colouring, or 1 drop of artificial colouring if needed). If it becomes too sticky add a little more flour. Knead each portion of coloured dough separately, and wash your hands in between each dough to avoid discolouring.
  7. Roll the dough into small balls and set them aside on baking paper to avoid sticking.
  8. Next, cook the glutinous rice balls by boiling a pot of water then gently put the rolled glutinous rice balls into the pot. Cook until they float to the surface.
  9. Once floating allow them to cook for another 1 minute, and then remove them from the pot and put them immediately into a bowl of cold water for about a minute. Then remove them and place them into bowls of cooled syrup to serve.

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