Recipe of Favorite Glutinous rice balls with sago in coconut milk dessert

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, glutinous rice balls with sago in coconut milk dessert. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai Dessert - Glutinous Rice Flour Dumplings in Coconut Milk (Krong Krang Nam Ka Ti). Chinese dessert soup with glutinous rice balls. It was early and so quiet after a snow storm (one of many snow storms. I've stopped counting at this The Sweet Sticky Rice Balls with Coconut Milk recipe out of our category Rice!

Glutinous rice balls with sago in coconut milk dessert is one of the most popular of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Glutinous rice balls with sago in coconut milk dessert is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have glutinous rice balls with sago in coconut milk dessert using 14 ingredients and 7 steps. Here is how you cook that.

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

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

There are plenty of varieties you can add in this desserts. You can add banana slices, purple yam and camote. Ginataang Bilo-bilo. (Stick Rice Balls in Coconut Milk). Soft and chewy pumpkin glutinous rice balls (tang yuan) are filled with nutty and lightly sweetened black sesame peanut filling served with tapioca pearls in a sweet coconut milk broth.

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.

Ginataang Bilo-bilo. (Stick Rice Balls in Coconut Milk). Soft and chewy pumpkin glutinous rice balls (tang yuan) are filled with nutty and lightly sweetened black sesame peanut filling served with tapioca pearls in a sweet coconut milk broth. They are such a treat and different from the conventional tang yuan in sweet ginger broth. Ginataang bilo bilo is a popular Filipino dessert made from sticky rice balls and coconut milk. It typically contains sago and jackfruit; fancier versions Make sure that you are using glutinous rice flour and not regular rice flour, otherwise the rice balls won't be chewy.

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