Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

Sago - Dessert

Sago Dumplings with Red Bean Paste

October 10th 2007 16:11

Sago Dumplings with Red Bean Paste

About Sago dumpling

Sago dumplings are small Chinese dumplings made with glutinous rice flour and filled with very sweet sesame, peanut or red bean paste. They are one of popular “dim sum” in Chinese cusine.

INGREDIENTS
Serves 3-4

640 gm sago
200 gm sugar
80 gm oil

For the filling

320 gm red bean paste

1. Place the sago in a bowl, soak in water for 1 hour, rinse and drain, then transfer to a pan, add in the sugar and oil, blend well.

2. Put the sago into a bamboo steamer, steam for about 5 minutes. Stir the sago at least three times during steaming.

3. Meanwhile, take a small amount of red bean paste (use rubber gloves); knead each into olive shape, set aside.

4. Wrap the steamed sago with the red bean olive, then knead into olive shape again. Brush a little oil on the sago balls.

5. Arrange the wrapped sago dumplings into the greased steamer, steam for further 8 minutes. Serve.

Tips:

1 When steaming the sago, you need to open the lid after the first 2 minutes of the steaming, stir quickly. After that, repeat this step once every minute to prevent overcooking and ensure the good looking of it.

2 Brush a little oil to the sago balls as it will have a shinny finish.

**From “Desserts”**

126

Vote

Add Comments

[ Link ]

Posted By: Scarlett - Category: Sago

Email this Post to a Friend

Jade Sago Ball

August 2nd 2006 15:09

Jade Sago Ball

About Sago

Tapioca sago is a small seed with a white color. There are two sizes: medium size is 3-4 mm and small size is 1-2 mm. It is used as a food ingredient for many kinds of dishes and desserts. It can be kept as long as 3-6 months outside the refrigerator.

INGREDIENTS
Serves 5-6

375 gm green sago
112.5 gm sugar
28 ml oil

For the filling
300 gm red beans
8 cups water

1. To prepare the filling, put the red beans and water into a bowl, bring to the boil, leave to cook over a low heat for 1½ hours until the red beans turn soft, and all water has been absorbed. Remove from the heat and leave to cool, then crush into paste. Set aside.

2. Meanwhile, place the green sago in a bowl, soak in water for 1 hour, rinse and drain, then transfer to a pan, add in the sugar and oil, blend well.

3. Put the sago into the steamer, steam for about 5 minutes. Stir the sago at least three times during steaming.

4. Meanwhile, take a small amount of red bean paste; knead into balls, set aside.

5. Wrap the steamed sago with the red bean ball, then knead into balls again. Brush a little oil on the sago balls.

6. Arrange the wrapped sago ball into the greased steamer, steam for further 8 minutes. Serve.

Tips:

1 When steaming the sago, you need to open the lid after the first 2 minutes of the steaming, stir quickly. After that, repeat this step once every minute to prevent overcooking and ensure the good looking of it.

2 Brush a little oil to the sago balls as it will have a shinny finish.

**From “Next Magazine 853” and “Desserts”**

110

Vote