Sago Red Bean Pudding (豆沙西米榚)

This was my first attempt in making Chinese dessert puddings. I've made red bean soup (紅豆沙) before but Chinese puddings are a whole new ballgame. I was nervous when the puddings were being steamed in my rice cooker but they turned out perfectly. The sago had a slight sweetness to it and went well with the sweetness of the red bean paste in the middle.



Sago Red Bean Pudding (豆沙西米榚)
(Makes 6)

(recipe slightly modified from Asian Online Recipes)

100g Sago
500ml Water
40g Sugar
30g Flour
6 tsp of Red Bean Paste
Olive oil for greasing

- Rinse and soak the sago in hot water for about 10 mins before draining well
- Grease tart moulds
- Boil 500ml water, add the sago and cook until transparent
- Rinse with water and drain well
- Mix the sago, sugar and flour together
- Fill the tart moulds half full with sago
- Put in one tsp of the red bean paste and cover this up with another spoonful of sago
- Steam over high heat for 20 mins or until transparent; or steam in your rice cooker until ready
- Turn sago cakes out of the mould
- Serve hot or cold