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, hope you’re having an amazing day today. Today, we’re going 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 am going to make it a bit unique. This is gonna smell and look delicious.

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. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds. Sai mai lo (西米露) or taro & tapioca pearl dessert is a classic Cantonese sweet soup.

Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is something which I have loved my whole life.

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

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. The hard part is cooking the tapioca pearls, but if you follow the procedure correctly, you will be rewarded with a refreshing and delightful dessert.

Steps 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.

Unfortunately I have not seen sago pearls here in the US. The hard part is cooking the tapioca pearls, but if you follow the procedure correctly, you will be rewarded with a refreshing and delightful dessert. The tapioca pearls were first cooked for half an hour. Simple & Easy Tapioca or Sago Pudding The. Hot Herb Jelly, Tapioca Pearls, Mini Glutinous Rice Balls, Vanilla and Chocolate Ice Cream.

So that is going to wrap it up with this special food grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!