11/03/2026
WE OFFER YOU THESE RECIPES IN EXCHANGE FOR A SIMPLE THANK YOU 🙏
Asian Refreshing Dessert Recipes😊
(1) Mango Sago with Glutinous Rice Balls
Ingredients:
* For the Mango Base:
* 2-3 ripe mangoes (blend 2 into a puree, dice 1 for toppings)
* 1/2 cup evaporated milk or coconut milk
* 2 tbsp condensed milk (adjust according to preferred sweetness)
* For the Sago:
* 1/2 cup small sago pearls
* Water for boiling
* For the Glutinous Rice Balls:
* 1 cup glutinous rice flour
* 1/4 to 1/2 cup warm water (add gradually until a dough forms)
Instructions:
1. Prepare the Sago:
* Boil plenty of water in a pot.
* Add the sago and boil until translucent (about 10-15 minutes).
* Turn off the heat, cover the pot, and let it sit for 10 minutes until completely clear. Rinse in cold water and set aside.
2. Prepare the Glutinous Rice Balls:
* Mix the glutinous rice flour and warm water until a smooth dough forms.
* Roll them into small balls.
* Boil water and cook the balls until they float. Once floating, remove and place immediately in a bowl of cold water to prevent sticking.
3. Prepare the Mango Base:
* Blend the 2 mangoes with the milk (evaporated or coconut) and condensed milk until smooth.
4. Assembly:
* In a bowl, combine the mango puree, cooked sago, and the glutinous rice balls.
* Top with fresh mango cubes and a sprig of mint for garnish.
* Chill in the refrigerator before serving for the best experience!
(2) Watermelon Sago with Glutinous Rice Balls
Ingredients
* Watermelon Base:
* 3 cups fresh watermelon (seedless is best)
* 1/2 cup evaporated milk or coconut milk
* 2-3 tbsp condensed milk (adjust for sweetness)
* Sago & Rice Balls:
* 1/2 cup small sago pearls
* 1 cup glutinous rice flour
* 1/4 to 1/2 cup warm water
* Garnish:
* Fresh mint leaves
* Extra watermelon cubes
Instructions
1. Prepare the Sago: Boil a pot of water and add the sago pearls. Cook until translucent (about 10-15 minutes), then turn off the heat and let them sit for another 10 minutes. Drain and rinse with cold water.
2. Make the Rice Balls: Mix glutinous rice flour with warm water until a smooth dough forms. Roll into small, uniform balls. Boil them in water until they float, then transfer them to a bowl of cold water to keep them chewy.
3. Blend the Base: Take 2 cups of the watermelon and blend it with the evaporated/coconut milk and condensed milk until smooth and pink.
4. Assemble: In a serving bowl, combine the pink watermelon milk, the cooked sago, and the glutinous rice balls.
5. Finish: Top with the remaining watermelon cubes and fresh mint leaves. Serve chilled.
(3) Blueberry & Glutinous Rice Ball Dessert
Ingredients:
Blue Milk Base:
* 1 cup of milk (dairy or plant-based) mixed with
* 1/2 tsp of blue spirulina powder or butterfly pea flower extract
Glutinous Rice Balls:
* 1 cup glutinous rice flour
* 1/4 to 1/2 cup warm water (rolled into small balls).
Toppings:
* 1/2 cup fresh blueberries and cubes of blue-tinted jelly or coconut pudding.
Garnish: A sprig of fresh mint.
Instructions:
1. Prepare the Blue Milk Base: Mix the milk with your chosen blue natural coloring (blue spirulina or butterfly pea extract) until you reach the desired shade. Chill this in the refrigerator.
2. Cook the Glutinous Rice Balls: Combine the glutinous rice flour and warm water to form a dough. Roll into small balls and boil in water until they float. Once they float, transfer them immediately to a bowl of cold water to maintain their chewy texture.
3. Assemble the Dessert: Pour the chilled blue milk base into a bowl. Arrange the cooked rice balls on one side, and place the blueberries and jelly cubes on the other side for a clean look.
4. Finish: Top with the fresh mint sprig for added aroma and an "aesthetic" presentation.
(4) Milk Tea Jelly & Boba Dessert
Ingredients
* Jelly Cubes:
* 1 pack unflavored gelatin or agar-agar
* 2 cups brewed coffee or strong black tea
* 3 tbsp sugar
* The Rest:
* 1/2 cup cooked tapioca pearls (boba)
* 1 cup chilled milk tea (your favorite flavor)
* Ice cubes (optional)
Instructions
1. Make the Jelly: Dissolve the gelatin and sugar in hot coffee or tea. Pour into a square container and refrigerate until firm.
2. Cut: Once the jelly is set, slice it into uniform bite-sized cubes.
3. Assemble: Place the jelly cubes and cooked tapioca pearls in a large bowl or cup.
4. Pour: Pour the chilled milk tea over the mixture.
5. Serve: Serve immediately with a wide straw or a spoon.
