Matcha Red Bean Dumpling
By Margarita Lee
- 200g Sago
- 250ml Water
- 150g Red bean paste
- 30g Sugar
- 1 tbsp Matcha powder
- 1 tbsp Oil
- In a large basin, soak the bamboo leaves for a few hours or overnight. Weigh the leaves down with a large bowl to ensure they are all submerged.
- Boil the bamboo leaves for 5-10 minutes in a large pot. Discard the water and leave to cool.
- Wipe each bamboo leaf, front and back, with a clean kitchen towel, then pat dry and grease the smooth side with some oil. Set aside.
- Dissolve the matcha powder and sugar in water. Gradually pour the mixture over the sago, then stir well and set it aside for 30 minutes.
- Divide the red bean paste into 15 portions and shape into balls. Set aside in the refrigerator.
- Place two bamboo leaves on top of each other and fold the top end diagonally into a cup shape to form a cone.
- Scoop in 2 teaspoons of the sago. Use the back of the spoon to pack it down slightly.
- Place a red bean paste ball in the middle and cover the top with sago. Fold the leaves and seal the dumpling on top. Wrap a kitchen string tightly around the dumpling. Repeat with the rest of the dumplings.
- Boil the dumplings in a large pot of boiling water over medium heat for 30 minutes. Allow each dumpling to sit for a further 15 minutes before removing from the pot.
- Let the sago dumplings cool to room temperature before storing in the fridge.
Red Bean Paste
- 100g Dried beans
- 100g Sugar
- 1 tsp Salt
- 2 Pandan leaves (knotted)
- Soak the beans for a minimum of 8 hours or overnight. Rinse the beans and transfer into a large pot.
- Cover the beans with water and bring to a boil. Add in the pandan leaves, then simmer the beans over low heat until tender.
- Remove the pandan leaves. Purée the beans in a food processor or blender to make a smooth paste.
- Return the bean purée to the same pot and stir in the sugar and salt. Cook over medium-low heat, stirring occasionally, until most of the water has evaporated.
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