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 amazing day today. Today, we’re going to make a distinctive dish, glutinous rice balls with sago in coconut milk dessert. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Glutinous rice balls with sago in coconut milk dessert. 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. Pumpkin Glutinous Rice Ball with Sago in Coconut Milk Dessert Pumpkin is sweet in taste & warm in nature.

Glutinous rice balls with sago in coconut milk dessert is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Glutinous rice balls with sago in coconut milk dessert is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. 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. Make ready To cook sago:
  2. Take 30 g Sago (add more or less depending on preference)
  3. Prepare 3-4 cups cold water
  4. Make ready Glutinous rice balls:
  5. Get 80 g Glutinous Rice Flour
  6. Get 8 g sugar
  7. Take 30-40 ml Water
  8. Take To cook the glutinous rice balls:
  9. Take 15 glutinous rice balls
  10. Prepare Water for cooking glutinous rice balls (enough water to cover)
  11. Take To make coconut sugar syrup:
  12. Prepare 1 can coconut milk or cream (400ml can)
  13. Make ready 200 ml water
  14. Get 10-20 g rock sugar (use more or less depending on preference)

The dish is typically served in the afternoon, and it can be enjoyed hot or cold. Ginataang Bilo Bilo with Sago is a delicious Filipino dessert made of coconut milk, glutinous rice balls and tapioca peals. With this simple recipe I also added cooking banana (saba), sweet potato and young coconut strips. Ginataang Bilo Bilo with Sago is a popular Filipino sweet dessert or snack that I enjoyed growing up in the Philippines.

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.

With this simple recipe I also added cooking banana (saba), sweet potato and young coconut strips. Ginataang Bilo Bilo with Sago is a popular Filipino sweet dessert or snack that I enjoyed growing up in the Philippines. Without cleaning the remaining purple paste in the blender, add taro, coconut milk, milk, condensed milk and salt to make a light purple paste and pour it into the center of the purple paste in the bowl. After the sago is cooked, filter it and soak in cold water. Mixing the glutinous rice flour and milk into a dough and make it to small balls.

So that’s going to wrap this up with this exceptional food glutinous rice balls with sago in coconut milk dessert recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!