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Recipe: Matcha Red Bean Dumpling

Matcha Red Bean Dumpling

By Margarita Lee

Margarita Lee

Ingredients:

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

Method:

  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 

Ingredients:

  • 100g Dried beans
  • 100g Sugar
  • 1 tsp Salt
  • 2 Pandan leaves (knotted)

Method:

  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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