Step-by-Step Guide to Prepare Gordon Ramsay Glutinous rice balls with sago in coconut milk dessert

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, glutinous rice balls with sago in coconut milk dessert. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Glutinous rice balls with sago in coconut milk dessert is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Glutinous rice balls with sago in coconut milk dessert is something that I’ve loved my entire life. They’re nice and they look fantastic.

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.

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 can achieve it.

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

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

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.

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. Add the rice flour balls and mix it well then cover. The remaining rice flour dough is dissolved into ½ cup of water and set aside. Then add the coconut milk and sago then mix it well and cover it.

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