Rainbow Pearls in Clear Soup (Serves: 5)


  • ½ Packet KG Pastry Mini Rainbow Rice Ball
  • 30g Ikan Bilis
  • 1 Bunch Choy Sum (washed and cut)
  • 3 mid-size Mushroom (soaked and sliced)
  • 3 Tbsp Oil
  • 4 Bulbs Shallots (sliced)
  • 1 Litre Water
  • Salt to taste


  1. Place ikan bilis in a muslin bag. Put the bag and sliced mushroom in boiling water and let it boil for 20 minutes. Add salt to taste after 20 minutes of boiling.
  2. In a clean separate pot with boiling water, cook KG Pastry Mini Rainbow Rice Balls until they float. Remove them from the boiling water and leave aside to cool.
  3. Blanch Choy Sum in boiling water until they are cooked and leave aside to cool.
  4. Heat a pan with oil in medium fire and fry the shallots until golden brown. Remove the shallows from the oil and leave aside to cool.
  5. Divide the cooked Rice Balls into several bowls. Then scoop soup and garnish with mushrooms, blanched Choy Sum and fried shallots.

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