Glutinous rice balls with sago in coconut milk dessert
Glutinous rice balls with sago in coconut milk dessert

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, glutinous rice balls with sago in coconut milk dessert. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Glutinous rice balls with sago in coconut milk dessert is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Glutinous rice balls with sago in coconut milk dessert is something which I have loved my whole life. They’re nice and they look fantastic.

Made with glutinous rice balls, plantain bananas, sweet potatoes and tapioca pearls that is cooked in sweet coconut milk, and to make it more special, jackfruit is also usually added. Ginataan Bilo Bilo is a great comfort food, especially on a rainy day. It is very versatile as it can be eaten hot or cold so you.

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

Slowly add the sweetened condensed milk, using a. To make this dessert more sophisticated and tastier, I often replace water with a Chinese pear stew soup. Please refer to my recipe of Pear with Rock Sugar if you are interested. Hi, I just made the glutinous rice balls using your recipe and they turned out delicious!

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.

It was a fun activity with my mom. Black Glutinous Rice and Coconut Milk Dessert SoupThe Missing Lokness. Tapioca balls, glutinous rice, grated coconut and toasted sesame with jaggery syrup in coconut milk. A dessert prepared with agar jelly, tapioca and sago in coconut milk. Dessert soup made from sweetened coconut milk, glutinous rice, fruits, and various root crops.

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