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, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a special dish, grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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. 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.

Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Grass jelly with lychees, tapioca pearls, glutinous rice balls and sago dessert is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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 it.

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

Glutinous Rice Balls in Coconut Milk with Tapioca Pearls (Ginataang Bilo-Bilo) The Cooking Pinay. The sweet bilo-bilo is a popular Filipino treat made with chewy rice balls cooked in a creamy coconut milk blend. It can also incorporate bananas, tapioca pearls, sweet potatoes, or sliced jackfruit. Whether served warm or cold, bilo-bilo is usually enjoyed as a satisfying afternoon dessert or a sweet snack.

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.

It can also incorporate bananas, tapioca pearls, sweet potatoes, or sliced jackfruit. Whether served warm or cold, bilo-bilo is usually enjoyed as a satisfying afternoon dessert or a sweet snack. Mango Pomelo Sago with Grass Jelly. Mango Pomelo Sago with Honeydew Snow. Mango Snowflake with Black Glutinous Rice.

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