Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert
Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is something that I’ve loved my whole life. They’re nice and they look fantastic.

And added the milk mixture to a bowl, topping it with the grass jelly, mango, tapioca pearls, and a scoop of green tea ice cream. But you can create a grass jelly dessert from whatever ingredients you like, based on your own personal preferences and diet. Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert grass jelly, diced and cubed (from fridge) • lychees, sliced in half (from fridge) • sago • water • tapioca pearls • sugar (cooking the tapioca pearls, add more or less depending on preference) • water • glutinous rice balls Chè (Vietnamese pronunciation: ) is any traditional Vietnamese sweet beverage, dessert soup or pudding. Varieties of Chè are made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit (longan, mango, durian, lychee or jackfruit), and coconut cream.

To begin with this recipe, we must prepare a few components. You can cook grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert using 15 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert:
  1. Take 1 can grass jelly, diced and cubed (from fridge)
  2. Prepare 1 can lychees, sliced in half (from fridge)
  3. Get To cook sago:
  4. Take 50 g sago
  5. Make ready 2-3 cups water
  6. Prepare To cook tapioca pearls:
  7. Take 80 g tapioca pearls
  8. Prepare 1 tablespoon sugar (cooking the tapioca pearls, add more or less depending on preference)
  9. Make ready 2 cups water
  10. Make ready To cook the glutinous rice balls:
  11. Make ready 10-15 glutinous rice balls
  12. Get Water for cooking the glutinous rice balls (enough to cover)
  13. Get Winter melon syrup:
  14. Make ready 1 can winter melon drink (from fridge)
  15. Take Water (to dilute winter melon drink, add as much or little depending on sweetness preference)

Black glutinous rice dessert (紫糯米糖水) is a common Asian sweet soup dessert. Check out these grass jelly, white rabbit candy ice cream and red bean soup recipes. This starch is made into sago pearls and is often used in desserts like Ebony n Ivory. In Southeast Asia, sago pearls are more commonly found than tapioca pearls.

Instructions to make Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert:
  1. Open the can of grass jelly and drain the liquid. Place grass jelly on a large chopping board and slice into cubes. Transfer to a bowl and set aside.
  2. Open the can of lychees and drain the syrup. Slice the lychees in half and transfer into a bowl. Then set aside.
  3. In a small sauce pan on medium to low heat, pour in water and sago. Stir the sago so it doesn’t stick. Cook sago until the pearls become completely translucent. Once sago is cooked, immediately pour sago into a sieve and run under cold water few times. Transfer to a bowl and set aside.
  4. In a small sauce pan on medium to low heat, pour in water and bring water to boil. Then pour in tapioca pearls along with the sugar. Cook pearls for 5 minutes or as instructed on the package. The pearls will float to the top of the saucepan. Once pearls are cooked, immediately pour pearls into a sieve and run under cold water few times. Transfer to a bowl and set aside.
  5. In a small sauce pan on medium to low heat, pour in water and bring water to boil. Place rice balls into the sauce pan. Occassionally stir the rice balls. Cook for 3 minutes or until the rice balls float to the top. Once rice balls are cooked, immediately pour into a sieve and run under cold water few times. Transfer to a bowl and set aside.
  6. To assemble the dessert, in a large bowl, place grass jelly, lychees. Then add the winter melon drink along with water. Stir well and taste the syrup to see if too sweet. Tip: Winter melon always needs to be diluted down as it is naturally overly sweet. Once to desired sweetness, add the tapioca pearls, sago and glutinous rice balls.
  7. Give everything a good mix to incorporate all of the ingredients. Tip: if you prefer the dessert colder, add a few ice cubes or shaved into the bowl and stir. Using a ladle transfer the dessert into bowls and eat. It can also be served with fresh fruits on the side such as mangoes.

This starch is made into sago pearls and is often used in desserts like Ebony n Ivory. In Southeast Asia, sago pearls are more commonly found than tapioca pearls. Though they are very similar in appearance, taste, and texture, I find sago pearls to retain its shape better. Unfortunately I have not seen sago pearls here in the US. Mango Pomelo Sago with Grass Jelly..

So that’s going to wrap it up for this special food grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!