Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, glutinous rice balls with sago in coconut milk dessert. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Glutinous rice balls with sago in coconut milk dessert is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Glutinous rice balls with sago in coconut milk dessert is something which I’ve loved my entire life.

Ginataang bilo bilo is a delicious Filipino dessert made from sticky rice balls and coconut milk. To cook ginataang bilo bilo, you need to make rice balls, cook the sago, which is a type of starch, and then combine them. Serve it either warm of chilled.

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

Bright orange and green orbs intermingling and floating in a sea of white coconut milk, it is a traditional Thai soupy dessert that is fragrant and will satisfy any sweet tooth. Enjoy this black glutinous rice sago dessert recipe! Also, check out these black sesame soup , tofu pudding and Thai mango sticky rice dessert recipes. The Filipino Ginataang Bilo Bilo - Sweet Rice Dumplings in Coconut Milk are made from glutinous rice flour balls, simmered in a warm stew of coconut milk with sweet jackfruit.

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.

If preferred, add cubes of purple yam, sweet yams and slices of ripe plaintains. Tapioca rice balls or sago may also be added to the warm snack or dessert. Boa loy or sticky rice balls in coconut milk is a sweet and warm dessert, perfect for a cool night. Purple Sweet Potato Glutinous Rice Balls This creamy dessert is a great comfort food!

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