Recently, I shared a recipe on Mungbeans With Pearl Sago. It is a lovely dessert for the current hot and humid weather. As shared in the previous post, the red beans which I bought are stored in my freezer. There is no necessity to soak it before cooking. Just rinse several times and bring to boil in boiling water. It quickly cooks to tender. This dessert is as delicious and nutritious with addition of dried longan and this time I used Gula Melaka as sweetener.
Home-cooked is cheap and anytime satisfying. You can serve it hot, warm or cold during the hot weather. Taste better. This dessert soup is thick, smooth, taste strong and the sago pearls are crystal clear. It is alright to use any kind of sugar [candy sugar, rock sugar, brown sugar etc according to your choice].
[makes about 6-8 bowls]
200 gm mungbeans - rinsed
80 big sago pearls - rinsed and drain
1.5 litres water or more depending on the consistency you prefer
3 small round pieces of Gula Melaka
- Bring water to boil, add in red beans. Let it boil for about 10 minutes, cover to cook for 30 minutes or until red beans are soft.
- Meanwhile, bring water to boil in a wok [boil as much as possible as it will dry up]. Add in pearl sago, stir constantly to prevent sago pearls from clumping together for about 10-15 minutes. Cover and leave to boil for about 10 minutes. Add in another bowl of water and continue to boil for 5-6 minutes or longer until the white spots are smaller. At this time, the sago pearls are not completely cooked through. Cover pot with lid, off heat and leave to steep for 30 minutes or more.
- By now, the red beans would be cooked and soft. If it is too thick, add some boiling water. Add in dried longan and gula melaka, cook until longan has plump up. Off heat and cover with lid while waiting for the pearl sago to be cooked.
- Scoop cooked sago with a serrated ladle into red beans soup. Bring to boil, stir constantly until well mixed and soup is of thick or runny consistency. Off heat, cover with lid or serve immediately.