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Half an Hour to Cooking Perfect Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert

Wishing to dine Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert a 5-star restaurant's, but for a few reasons are not able to go to restaurants. This site gonna help you with useful procedures on cooking a Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert like a famous chef made.

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

We hope you got insight from reading it, now let's go back to grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert recipe. To make grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert you need 15 ingredients and 7 steps. Here is how you cook it.

To cook an extraordinary Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert, below are the components required:

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

After preparing the components, next you are ready to prepare your appetizing Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert by following the guidances on this section:

  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..

Banana-coconut Tapioca Pudding, Tapioca Pearls With Mango, Tapioca Pearls In Coconut Milk. Ebony n Ivory Dessert (Grass Jelly and Tapioca Pearls)Roti n Rice. Grass jelly, or leaf jelly or herb jelly, is a jelly-like dessert eaten in East Asia (mainly in China and Southeast Asia). It is created by using the Platostoma palustre plant (a member of the mint family) and has a mild, slightly bitter taste. Grass jelly drinks such as with lychees are the best thirst quencher on warm sunny days.

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

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step by step to make Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert

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