Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, glutinous rice balls with sago in coconut milk dessert. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Glutinous rice balls with sago in coconut milk dessert is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Glutinous rice balls with sago in coconut milk dessert is something which I’ve loved my whole life.

Glutinous rice ball mix in coconut milk A sweet Filipino snack/dessert of sticky rice balls, tapioca pearls and mixed fruits cooked in coconut milk. Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is Cooking sago or tapioca pearls could take a while, depending on the size.

To begin with this recipe, we have to first prepare a few ingredients. You can cook glutinous rice balls with sago in coconut milk dessert using 12 ingredients and 7 steps. Here is how you cook it.

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

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

Also known as 'kuih ee' by the Peranakan Traditionally, these glutinous rice balls are made without any filling. In recent years, many types of flavours such as peanuts, Kaya (coconut jam). Rice Balls in Coconut Milk บัวลอย (bua loy). Share this with your friends via For the dough: Mix the glutinous rice flour and mashed taro or squash using your fingers until well mixed.

Instructions 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.

Glutinous rice balls in coconut sugar syrup and…» To make Vietnamese glutinous rice balls, you need glutinous rice flour, mung bean, shredded coconut (optional), coconut milk and regular sugar. Vietnamese Glutinous Rice Balls are filled with mung bean paste and bathed in the fragrant and sweet ginger syrup. Rainbow Thai glutinous rice balls Bua Loi kakigori, the shaved ice with colorful of rainbow Thai glutinous rice balls served. Sweet taro dumplings Sticky rice balls with coconut milk, Healthy and fusion dessert. While the balls still warm, gently roll them in grated coconut to cover it evenly.

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