Dragon Boat Festival is just around the corner, and what better way to celebrate than to try making some dumplings yourself? Margarita is here with a short line-up of dumpling recipes using sago, perfect for those who struggle to digest glutinous rice but would still like to indulge.
Sago Alkaline Dumpling ( 沙谷碱水粽）
By Margarita Lee
- 200g Sago pearls
- 250ml Water
- 5ml Lye water (1 tsp alkaline water)
- 20ml Oil
- In a large basin, soak the bamboo leaves for a few hours or overnight. Place a weight on the leaves to make sure they are all submerged.
- In a large pot, boil the bamboo leaves for 5-10 minutes, then discard the water and leave to cool.
- Wipe each bamboo leaf, front and back, with a clean kitchen towel. Pat dry and grease the smooth side with some oil. Set aside.
- Rinse the sago with boiling water, drain, then add oil and set aside.
- In a large bowl, combine the water and lye water, stir well.
- Pour the liquid mixture gradually into the sago and stir until well combined. Soak for 30 minutes, stirring every 10 minutes.
- Place two bamboo leaves on top of each other and fold the top ends diagonally into a cup shape to form a cone.
- Fill the bamboo leaves with sago until 3/4 full. Firmly fold the bamboo leaves down. Tuck the remaining flap down and secure firmly with a piece of kitchen twine.
- Boil the dumpling in a large pot over medium heat for 30 minutes. Allow the dumpling to sit for a further 15 minutes before removing from the pot.
- Chill the dumpling in the fridge until completely cool. Serve with coconut palm sugar syrup or sugar. You can keep the dumpling in the fridge for up to 3 to 5 days.
Coconut Palm Sugar Syrup
- 300g Pure palm sugar, roughly chopped
- 150ml Coconut milk
- 1 tsp Salt
- 3-4 Pandan leaves
- Place the palm sugar and coconut milk in a heavy bottomed saucepan. Cook on medium heat for 10 minutes until the palm sugar has melted.
- Stir to ensure nothing sticks to the bottom of the pan. Reduce the heat to low and simmer for 10 to 15 minutes.
- Add one or two tablespoons of water if the syrup is too thick. Add salt to taste.
- Sieve syrup into a bowl to remove lumps and impurities.
- Transfer syrup into a vessel and store in the fridge.
Check out more of Margarita’s recipes on her FB @ Umummy Food