Chinese Sago Tarts

Chinese Sago Tarts Recipe - A Delicious Dessert from China and USA

Region / culture: China, USA | Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Chinese Sago Tarts are a traditional Chinese dessert that are sweet and delicious. These tarts are made with sago, a type of starch extracted from the pith of various tropical palm trees. The combination of sago, sugar, and lotus seed puree creates a unique and flavorful dessert that is sure to satisfy your sweet tooth.

History

Sago has been used in Chinese cuisine for centuries, and Chinese Sago Tarts are a popular dessert in many Chinese households. The combination of sago and lotus seed puree is a classic pairing that has been enjoyed for generations.

Ingredients

100 g of sago (available at Asian markets)
2.5 cups of water
3 tbsp of granulated sugar
2 tbsp of wheat starch tang flour (available at Asian markets)
4 tbsp of lotus seed puree (available at Asian markets)

How to prepare

Rinse and soak the sago in hot water for 30 minutes. Drain well.
Bring the water to a boil in a medium saucepan. Add the sago.
Boil until the sago loses its color and becomes transparent. Rinse in cold water and drain thoroughly.
In a medium bowl, stir the sugar and cooked sago into the wheat starch.
Shape 0.5 tbsp of sago into a tart shell. Add 1.5 tsp of the lotus seed puree.
Add more sago to cover.
Steam the tarts over high heat until they are transparent (about 15 minutes).
Cool briefly, then turn the tarts out of the mold.

Variations

You can add different fillings such as red bean paste or coconut milk for a different flavor.
You can also add a sprinkle of sesame seeds on top for added texture.

Cooking Tips & Tricks

Make sure to rinse and soak the sago before cooking to remove any excess starch.

- Be sure to drain the sago well after soaking to prevent the tarts from becoming too sticky.

- Steam the tarts over high heat to ensure that they cook evenly and become transparent.

Serving Suggestions

Chinese Sago Tarts can be served as a dessert on their own or with a cup of hot tea.

Cooking Techniques

Steaming is the main cooking technique used for Chinese Sago Tarts to ensure that the tarts cook evenly and become transparent.

Ingredient Substitutions

If you cannot find lotus seed puree, you can substitute it with red bean paste or any other sweet filling of your choice.

Make Ahead Tips

Chinese Sago Tarts can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

You can garnish the tarts with a sprinkle of powdered sugar or edible flowers for a beautiful presentation.

Pairing Recommendations

Chinese Sago Tarts pair well with a cup of hot tea or a scoop of vanilla ice cream.

Storage and Reheating Instructions

Store any leftover tarts in an airtight container in the refrigerator. To reheat, steam the tarts for a few minutes until heated through.

Nutrition Information

Calories per serving

Each serving of Chinese Sago Tarts contains approximately 120 calories.

Carbohydrates

Each serving of Chinese Sago Tarts contains approximately 25g of carbohydrates.

Fats

Each serving of Chinese Sago Tarts contains approximately 2g of fats.

Proteins

Each serving of Chinese Sago Tarts contains approximately 1g of proteins.

Vitamins and minerals

Chinese Sago Tarts are not a significant source of vitamins and minerals.

Alergens

Chinese Sago Tarts may contain gluten from the wheat starch.

Summary

Chinese Sago Tarts are a sweet and delicious dessert that is relatively low in calories and fats. However, they are high in carbohydrates due to the sago and sugar content.

Summary

Chinese Sago Tarts are a delicious and unique dessert that is sure to impress your family and friends. With a sweet and flavorful filling encased in a chewy sago shell, these tarts are a delightful treat that is perfect for any occasion.

How did I get this recipe?

I remember the sense of anticipation I felt when I first saw this recipe for Chinese Sago Tarts. It was passed down to me by an old friend of mine, Mrs. Wu. Mrs. Wu was a master in the kitchen, and her Chinese cooking always left me in awe. One day, she invited me over to her house and showed me how to make these delicious little treats.

As soon as I walked into Mrs. Wu's kitchen, I could smell the fragrant aromas of ginger, coconut milk, and pandan leaves wafting through the air. It was a scent that brought back memories of my childhood, when my own grandmother would cook up a storm in the kitchen.

Mrs. Wu greeted me with a warm smile and a twinkle in her eye. She handed me a cup of hot tea and beckoned me to sit down at her kitchen table. "Today, I will teach you how to make Chinese Sago Tarts," she said, her voice filled with excitement.

I watched intently as Mrs. Wu began to gather the ingredients for the recipe. She explained each step to me in detail, making sure I understood the importance of each ingredient and technique. The key to making these tarts, she said, was in the preparation. Everything had to be done with care and precision.

We started by cooking the sago pearls in boiling water until they were translucent and soft. Mrs. Wu then drained the pearls and set them aside to cool. Next, she mixed together coconut milk, sugar, and pandan leaves in a saucepan, bringing the mixture to a gentle simmer.

As the coconut milk mixture cooked, Mrs. Wu added in the cooked sago pearls, stirring gently to combine everything together. The kitchen was filled with the sweet, tropical scent of coconut and pandan, making my mouth water in anticipation.

Once the mixture had thickened slightly, Mrs. Wu carefully spooned it into small tart shells, smoothing the tops with the back of a spoon. She then placed the tarts in the oven to bake until they were golden brown and fragrant.

The tarts emerged from the oven looking golden and beautiful, with a slight crust on the top. Mrs. Wu allowed them to cool before serving them to me on a delicate china plate. I took a bite of the tart and was immediately transported back to my childhood, when my grandmother would bake similar treats for me.

The taste of the Chinese Sago Tarts was pure bliss - creamy coconut milk, chewy sago pearls, and a hint of pandan all melded together in perfect harmony. I savored each bite, feeling grateful for Mrs. Wu's generosity in sharing her recipe with me.

As I finished the last bite of the tart, Mrs. Wu smiled at me and said, "Cooking is not just about following a recipe. It's about love, passion, and sharing with others. I hope you will pass on this recipe to your own loved ones, so they can experience the joy of Chinese Sago Tarts as well."

I nodded in agreement, feeling inspired by Mrs. Wu's words. From that day on, I made it a point to cook these tarts for my family and friends, sharing the love and tradition that Mrs. Wu had passed down to me.

And so, the recipe for Chinese Sago Tarts became a cherished part of my culinary repertoire, a reminder of the bond between friends, food, and memories. I will always be grateful to Mrs. Wu for teaching me how to make these delicious treats, and for showing me that cooking is so much more than just following a recipe - it's a way to connect with others and create lasting memories.