Recipe: Matcha Red Bean Dumpling

Matcha Red Bean Dumpling

By Margarita Lee

Margarita Lee


  • 200g Sago 
  • 250ml Water 
  • 150g Red bean paste 
  • 30g Sugar 
  • 1 tbsp Matcha powder 
  • 1 tbsp Oil 
Photo by Margarita Lee


  1. 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.
  2. Boil the bamboo leaves for 5-10 minutes in a large pot. Discard the water and leave to cool. 
  3. 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. 
  4. 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. 
  5. Divide the red bean paste into 15 portions and shape into balls. Set aside in the refrigerator.
  6. Place two bamboo leaves on top of each other and fold the top end diagonally into a cup shape to form a cone.
  7. Scoop in 2 teaspoons of the sago. Use the back of the spoon to pack it down slightly. 
  8. 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.
  9. 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. 
  10. 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)


  1. Soak the beans for a minimum of 8 hours or overnight. Rinse the beans and transfer into a large pot. 
  2. Cover the beans with water and bring to a boil. Add in the pandan leaves, then simmer the beans over low heat until tender.  
  3. Remove the pandan leaves. Purée the beans in a food processor or blender to make a smooth paste. 
  4. 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.


Check out more of Margarita’s recipes on her FB @ Umummy Food


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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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