Sago Coconut Ball with Mung Bean Filling Dessert Recipe

sago pearls

🥗Healthier: tapioca pearls

💰Cheaper: rice flour

Tapioca pearls are similar in texture, while rice flour is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is easier to find.

mung beans

🥗Healthier: red beans

💰Cheaper: split peas

Red beans provide similar protein, while split peas are more economical.

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: shredded coconut

Unsweetened flakes reduce sugar intake, while shredded coconut is often less expensive.

Cook 1 cup of mung beans with 1 cup of water until soft.

Drain the mung beans, then mix with 1/2 cup of sugar and 1 teaspoon of salt until the mixture is dry and forms a filling.

Roll the mung bean mixture into balls and set aside.

Divide the sago into three bowls and add food coloring to each bowl (two drops red, three drops green, and one drop for the last color).

Boil water in a large pot and prepare a cold water bath in a big bowl.

Shape the colored sago into circles, cover with the mung bean filling, and form into balls.

Place the balls into the boiling water and then transfer them to the cold water bath after cooking.

Top the finished sago coconut balls with fresh shredded coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens