Skip to main content

Mango Pearl Ball Sago Dew(芒果珍珠丸子西米露)



The weather is getting hotter and hotter. Make some cold desserts, store them in the fridge, and enjoy a bowl when you get home. That can be regarded as an enjoyable thing. Since it is mango season and there are many mangoes available right now, I thought of preparing Mango Pearl Ball Sago Dew(芒果珍珠丸子西米露). It is a great dessert to beat the heat.

Mango pearl ball sago dew is a dessert made with mango, sago, and glutinous peal ball. It is now a favourite dessert among young people. The cool thing is you can do it yourself at home.

This recipe is very straightforward. Just need to pay attention when cooking the sago. The method is also very simple, and you don’t have to worry about the cost or to queue up to buy it. Delicious and affordable.

The sago is smooth and elastic, the small balls are soft and glutinous, the mango is sweet, and the milky aroma is added, it is ice-cold, one bite after another. . . can’t stop!

 

INGREDIENTS

2 medium size mangos

2 cups of orange juice 

100ml milk or coconut milk

100g sago

100g glutinous flour

50 ml warm water




METHODS

1. Bring a large pot of water to a boil on medium to high fire. Place sago in. Use a high fire to re-boil the liquid and then use a medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls are not sticky to the bottom.

Cook for 10 minutes and cover the lid and let it stay for another 15 to 20 minutes. Check whether the pearls are completely transparent. In most cases, they should be well-cooked and transparent. If not, continue cooking on a high fire for several minutes until well cooked.

2. Put the cooked sago in a drain basin and rinse it several times with cold water to remove the starch, then soak it in iced water.

3. Peel and remove the core of the mango, cut into cube shapes, reserve one third for topping, and puree the rest together with the orange juice using a hand blender or a fruit blender.

4. Add a little water to the glutinous rice flour in a mixing bowl, stir with chopsticks or a rubber spatula a few times to produce flocs, and then use your hands to knead the mixture into a smooth dough. Divide the dough into small portions and roll it into small balls to the size of your liking.

5. Pour 2 cups of water into the pot, bring it to a boil, then put the glutinous rice balls into the pot, and give it a stir to prevent the rice balls from sticking to the bottom of the wok. Cook the rice balls until they begin to float to the top of the wok. Take out the rice balls and place them in cool water to soak.

6. Prepare 2 large bowls, divide the mango puree into the serving bowls, put in the reserved mangoes, the pearl balls, sago, and pour in milk. Enjoy

Comments

Popular posts from this blog

Canned braised pork belly (罐头扣肉)

A must-have dish for the Lunar New Year is steamed braised pork ( 扣肉 ). Some people enjoy making braised pork with yam, while others prefer to use preserved veggies. The key to making braised pork is to boil the meat first, then deep-fry it, and finally steam it. The sauces are the key to enhancing the flavor of the braised pork with either yam or preserved veggies. Of course, choosing pork that is half-fat and lean pork belly tastes the best is also crucial.   You can choose how thinly you want the pork slices. I sliced my pork to a thinness of 10 to 15 mm thinness.  Another crucial tip is to just use wine and no water when preparing the braised pork. I'm using Shaoxing wine, and it's been proven that the more wine you use, the tastier and more fragrant the meat will be and that the meat will remain fragrant after stewing. As I mentioned, this braised pork needs to boil first, then be deep-fried.  For those who find frying meat is very troublesome , you can wash, cut...

Ondeh-Ondeh in 3 flavour (椰丝球)

Today made a popular dessert in Malaysia, “Ondeh Ondeh”, a type of Nyonya recipe. It is also called “Buah Melaka” because it looks like the fruit of the Malacca tree. The procedure of making is easy. The flavoured glutinous rice balls have grated fresh coconut on the outside and melting Gula Melaka, or palm sugar, inside. The white, milky coconut shreds and little balls of various colours appear fresh and natural. and has a charming appearance. The glutinous rice balls, soft glutinous and chewy are determined by the amount of water and cooking time. The softer the rice balls, the more water and more time it boiled. We like our coconut shreds to be moist and crisp, the melted Gula Melaka to be rich and flavorful, and the texture to be somewhat mushy and sticky. It seems like the nostalgic flavour of my childhood is returning. In addition to the traditional pandan flavour, I have included instructions for making it with sweet potatoes and pumpkin. Of all the flavours of "ondeh...

Pumpkin Sago Dessert(南瓜西米露)

Pumpkin is a very good food material, suitable for men, women and children. Although it tastes very sweet, it does not contain high sugar content. It can even be eaten by diabetics. Pumpkin sago is a dessert that many people like because it does not harm the body. So, how to make pumpkin sago? This creamy, smooth pumpkin sweet soup is one of my favorites.   So aromatic with coconut milk.   Since the soup tends to thicken, I prefer it to serve hot rather than cold. I prefer to cook coconut milk in the soup with a little salt. Coconut milk is naturally sweet and rich. Salt helps to balance these flavors, making the soup more palatable and enjoyable. Others may prefer to drizzle some coconut milk on top before serving. The main ingredients of pumpkin and sago are pumpkin and sago. The general method of cooking sago is to boil water in a pot, pour in sago and cook on low heat for about 10-15 minutes. Turn off the heat when only a little white spot is left in the middle of the ...