• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Easy, Normal

Recipe Ingredient

  • 200g pearl sago
  • 250ml water
  • 3/4 tsp salt
  • 1 tsp sugar
  • Filling (A):
  • 150g skinned mung beans, washed and soaked overnight
  • 100g castor sugar
  • 1 tbsp thick coconut milk
  • 1/2 tsp salt
  • 3-4 tbsp toasted sesame seeds for Garnishing


  1. Drain the mung beans well and steam over rapidly boiling water for 25-30 minutes. Mash or blend in a food processor into a fine paste without adding water.
  2. Combine thick coconut milk with sugar in a wok. Cook over medium low heat for 2-3 minutes, stirring all the time until sugar dissolves.
  3. When syrup starts to thicken, stir in mung bean paste and salt. Cook until the paste is almost dry.
  4. Form mung bean paste filling into small balls and set aside.
  5. Put pearl sago in a strainer and wash under running tap water, then drain well and soak in 200ml water for 5-6 minutes.
  6. Drain well again and mix sago with salt and sugar in a mixing bowl.
  7. Divide sago into equal portions. Wrap a ball of sweet mung bean filling inside a portion of sago mixture. Seal the edges then press down lightly into a patty.
  8. Lightly oil the patties and place on a tray. Steam for 10 minutes or until transparent. Brush lightly with corn oil again.

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