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

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, glutinous rice balls with sago in coconut milk dessert. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Glutinous rice balls with sago in coconut milk dessert is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Glutinous rice balls with sago in coconut milk dessert is something that I have loved my entire life.

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

The ingredients needed to make Glutinous rice balls with sago in coconut milk dessert:

1. Get To cook sago:
2. Make ready Sago (add more or less depending on preference)
3. Make ready cold water
4. Make ready Glutinous rice balls:
5. Prepare Glutinous Rice Flour
6. Get sugar
7. Get Water
8. Get To cook the glutinous rice balls:
9. Take glutinous rice balls
10. Take Water for cooking glutinous rice balls (enough water to cover)
11. Prepare To make coconut sugar syrup:
12. Take coconut milk or cream (400ml can)
13. Make ready water
14. Make ready rock sugar (use more or less depending on preference)

Steps 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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