Sagu Pal Recipe (Sweet Tapioca and Red Bean Balls in Coconut Soup) - Great British Chefs
In this simple Malaysian dessert from Abby Lee, chewy tapioca pearls are used as a wrapping for homemade sweet red bean paste. The whole dish is finished with creamy chunks of yellow jackfruit, for a...
Ingredients
- 50g of tapioca pearls, small ones
- 100g of warm water
- 25g of red adzuki beans, uncooked
- 200g of water
- 1 pandan leaf, knotted
- 25g of gula melaka, finely shaved
- 1 pinch of fine sea salt, to balance the sweetness
- 480g of coconut milk
- 40g of caster sugar
- 3 pandan leaves, knotted
- 200g of ripe yellow jackfruit, sliced, to serve
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