Step-by-Step Guide to Make Quick Glutinous rice balls with sago in coconut milk dessert

Hey everyone, it is John, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Favorite Glutinous rice balls with sago in coconut milk dessert. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Glutinous rice balls with sago in coconut milk dessert, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Glutinous rice balls with sago in coconut milk dessert delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Glutinous rice balls with sago in coconut milk dessert is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few components. You can have Glutinous rice balls with sago in coconut milk dessert using 14 ingredients and 7 steps. Here is how you can achieve it.

This is a dessert I have eaten since I was a young girl. My family used to make these kinds of desserts especially during the colder days. I generally prefer hot desserts and I wanted to include this recipe as it can be varied to how you like. I make mine very simply with coconut milk, sago and glutinous rice balls. In Chinese dessert places I visit, there are many different variations. Taro or red bean can also be added, even fresh fruit like mango or it can be eaten just like that with coconut and sago. This dessert can be eaten hot or cold. The choices are endless and it is just down to preference. I have been making this dessert a lot more recently, due to the colder weather and it always goes down well with family. I hope you enjoy making and eating this as much as I do. #mycookbook #glutinousriceballs #childhoodfavourite #sago #coconutmilk #hotdessert #colddessert #week23 #mycookbookproject

Ingredients and spices that need to be Prepare to make Glutinous rice balls with sago in coconut milk dessert:

1. To cook sago:
2. 30 g Sago (add more or less depending on preference)
3. 3-4 cups cold water
4. Glutinous rice balls:
5. 80 g Glutinous Rice Flour
6. 8 g sugar
7. 30-40 ml Water
8. To cook the glutinous rice balls:
9. 15 glutinous rice balls
10. Water for cooking glutinous rice balls (enough water to cover)
11. To make coconut sugar syrup:
12. 1 can coconut milk or cream (400ml can)
13. 200 ml water
14. 10-20 g rock sugar (use more or less depending on preference)

Instructions to make to make Glutinous rice balls with sago in coconut milk dessert

1. In a small saucepan on medium heat, pour in hot water and bring to a boil. Once boiling add the sago and cook until the balls become clear and translucent. Tip: more water may need to be added if it runs low.
2. Once sago is cooked immediately rinse under cold water, using a sieve to catch all of the sago. Set aside. *If not adding rice balls skip step 3 and move on to step 4.
3. In a large mixing bowl, add the glutinous rice flour and sugar. Stir and then add bit by bit the water (you may not need to use all of the water). Stir with chopsticks or a fork until all of the ingredients are combined. Then use your hands to gently knead the dough (if dough does not form, add a bit more water at a time. Continue to knead until it forms a ball).
4. Pinch a bit of dough at the time and shape into round balls. The balls should weigh roughly 6 grams each (make larger or smaller depending on preference). Place balls on a baking tray or plate and cover with a clean tea towel or cling film to prevent them drying out. Repeat step 4 until all of the dough has been used.
5. In a small saucepan, on medium heat, add water and bring water to a boil. Once water boils add the rice balls and cook for roughly 3 minutes. Stir occasionally with a spatula to prevent the balls sticking to the bottom of the saucepan. Once the rice balls float to the top. Remove them from the sauce pan. Immediately rinse under cold water and place in a bowl and set aside.
6. In a medium size sauce pan on medium to low heat, add the coconut milk and rock sugar. Gently heat up the coconut milk and constantly stir to ensure the milk does not boil and the sugar dissolves. Once all of the sugar has dissolved, taste to see if it to desired sweetness (if not add more sugar). Once coconut milk is warm, turn heat to low and transfer the sago into saucepan. Mix well and turn off heat.
7. Using a ladle pour coconut sago mixture into the bowls and eat and serve immediately while hot. If adding rice balls, add into the bowl and mix it into the mixture and enjoy while hot. If your prefer having it as a cold dessert, cover with cling film and put it in the fridge for a short time. Take out of fridge when ready to eat. It is tasty hot or cold depending on preference.

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