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Pumpkin Dumpling with Sago
Dec 21 marks the date for the Winter Solstice Festival, also known as the Dongzhi festival.
Tangyuans (glutinous rice balls) are traditionally made on this day to symbolise “togetherness”. It is served as a dessert that can be made with assorted flavours.
So, here is a tangyuan recipe you can try – Pumpkin Dumpling with Sago.
For the coconut milk syrup:
For the dough:
Steam the pumpkin until soft.
Combine the flours and pumpkin in a mixing bowl.
Gradually add enough water to knead into a soft and smooth dough.
For the dumplings:
Pinch dough and form into small balls.
Bring half a pot of water to boil and cook dumplings until they float.
Remove the dumplings with a slotted ladle and soak them in ice-cold water to stop the cooking.
To prepare coconut milk syrup:
Bring water, sugar and pandan leaves to boil.
Lower heat and add in coconut milk. Stir over low heat for 6-7 minutes. Add the evaporated milk and salt. Discard the pandan leaves.
To cook the sago:
Bring a pot of water to boil and add the sago.
Once water returns to a boil, turn off the heat and cover the pot. Allow sago to steep in the hot water for about 20 minutes.
Tip the sago into a large strainer and place in running tap water to wash away the starch. Drain.
Scoop dumplings into individual bowls. Add coconut syrup and sago.
Tags: Amy Beh, Cook's Nook, dumplings, Tang yuan, Winter Solstice Festival