Sago Balls with Coconut Cream
June 16, 2012
Ingredients
400
gm Sago
Filling
Ingredients
120
gm Grated Skinned Coconut
50
gm Brown Sugar
50
gm Granulated
sugar
½
tsp Salt
120ml Water
Sauce
Ingredients
1
liter Coconut cream
50
gm Sugar
2
-3 shredded and knotted screwpine leaf ( pandan leaf)
Method
- Grease baking tin with cooking oil.
- In a large bowl, place sago and add about 1.5 liter of water. Set it aside and allow it to soak for 20 to 25 minutes.
- Prepare Filling: Place all filling ingredient in a pan and stir over medium heat. Remove from heat when it almost dry and set it aside to cool.
- By using a sieve, drain the sago completely by pressing with the back of a spoon.
- Scoop a portion of drain sago and place a filling in the middle and enclose. Repeat until finished.
- Arrange sago balls in prepared baking tin and steam for 30 minutes or until the sago balls look translucent.
- Prepare Sauce: Place all sauce ingredient in a pan and stir at medium heat. When sauce starting to boil, remove it from heat. Discard screwpine leaf.
- Place steamed sago balls into the sauce.
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