Pumpkin Sago Glutinous Rice Balls 金瓜汤圆西米露

by Angie Liew
Pumpkin Sago Glutinous Rice Balls Dessert
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Pumpkin Sago Glutinous Rice Balls Dessert

Pumpkin Sago Glutinous Rice Balls 金瓜汤圆西米露: A Combination of The Popular Dessert, Pumpkin Sago Soup + Tang Yuan

Pumpkin Sago Soup, on its own is a very popular and welcoming dessert which appeals to almost anyone who loves sweet dessert. The texture of the pumpkin soup is so smooth that you won’t chew into chunks of pumpkin. What more if soft and chewy glutinous rice balls also known as Tang Yuan are added into the soup. The mere look of it is so attractive and the taste is just heavenly! And for a change from the normal ginger syrup soup which goes with glutinous rice balls (Tang Yuan) why not make this instead for the coming Dongzhi Festival also known as Winter Festival or Winter Solstice.

Pumpkin Sago Glutinous Rice Balls Dessert

Delicious Sweet Dessert with Beautiful Vibrant Colours, All Made From Natural Ingredients

Pumpkin Sago Glutinous Rice Balls makes an extremely delicious sweet dessert. The white and blue colour glutinous rice balls (Tang Yuan 汤圆) with added yellow pumpkin sago soup gives a nice vibrant orange hue to the dessert. Usually glutinous rice balls is served in a sweet syrup soup but this combination of pumpkin with sago taste just as great too.

There is absolutely no worries about artificial coloring as the blue colour of the Tang Yuan is the natural blue color from the Blue Pea Flower. And the deep yellow soup colour comes from the pureed golden pumpkin which is sweet in taste and warm in nature.

Pumpkin Sago Glutinous Rice Balls Dessert

A Dessert That Is Easy To Make and Surely To Satisfy Your Sweet Tooth

To make this elegant sweet dessert, start by making the pumpkin sago soup. First, cook some pearl sago. When done, cover with water to prevent sticking together and set aside. Next, make the pumpkin soup. Cube some pumpkin, cook till soft and blend the soft pumpkin into a puree. Then add in more water, milk, rock sugar and simmer till the sugar dissolves. Pandan leaves are usually added to enhance the overall flavour. When done, remove the pandan leaves and off the heat. Pour in the cooked sago prepared earlier and we are done with the pumpkin sago soup.

Pumpkin Sago Soup With Glutinous Rice Balls Dessert - A Scoop

The Key To Making Chewy Soft Glutinous Rice Balls

Lastly, prepare and cook the glutinous rice balls. To make the rice balls, mix glutinous rice flour,  sugar and water and form into a dough. Divide the dough into small pieces and roll into small round balls. Then cook the glutinous rice balls in boiling water. The rice balls are cooked when float in the boiling water. To serve, ladle some cooked glutinous rice balls (Tang Yuan) into a bowl and pour in the pumpkin sago soup prepared earlier. This can be served warm or room temperature. 

Just one mouthful of this dessert, I am very sure you will immediately fell in love with it.  It does not just look appealing, it is so delicious and yummy too. So Enjoy and Happy Winter Solstice to everyone reading our blog!

Pumpkin Sago Glutinous Rice Balls Dessert

Pumpkin Sago Soup With Glutinous Rice Balls Dessert 金瓜汤圆西米露

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Pumpkin Sago Glutinous Rice Balls 金瓜汤圆西米露

Recipe by Huang Kitchen, Angie Liew
A warm bowl of Pumpkin Sago Glutinous Rice Balls Dessert will surely satisfy your sweet tooth. A combination of the popular dessert Pumpkin Sago Soup (金瓜西米露) and chewy soft glutinous rice balls (Tang Yuan 汤圆). Surely looks amazing too.
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Cuisine: Asian, Chinese, Malaysian
Keyword: blue pea flower, dessert, glutinous rice balls, pumpkin
Servings: 80 glutinous rice balls

Ingredients

Pumpkin Sago Soup:

  • 500 grams pumpkin, skinned and cut into cubes
  • 80 grams pearl sago
  • 750 ml water
  • 150 ml evaporated milk
  • 100 grams rock sugar
  • 2 pandan leaves, knotted

White Glutinous Rice Balls:

  • 125 grams glutinous rice flour, 1 cup
  • 1 tbsp sugar
  • 120 ml water, 1/2 cup

Blue Pea Glutinous Rice Balls:

  • 125 grams glutinous rice flour, 1 cup
  • 1 tbsp sugar
  • 120 ml water, 1/2 cup

    Instructions

    Preparing Pumpkin Sago Soup:

    • Prepare ingredients for pumpkin sago soup
      Have ready all ingredients needed to cook pumpkin sago soup.
    • Start by cooking pearl sago. First bring water in a pot to a boil. Add in the pearl sago and boil for 1 minute. There is no need to stir. Cover the pot and off heat. Allow the remaining heat to continue cooking the sago for 20 minutes.
    • After 20 minutes, open the lid and check. The sago is fully cooked when it is all translucent and has no white do in the middle. (If there is still a little white dot in the middle, cover the pot and allow it to continue to cook for another 10 minutes).
    • Prepare sago.
      Remove cooked sago from the pot. Strain and rinse them under cold running water a few times to remove any residual starch. Put the cooked sago in enough water to cover it until ready to use.
    • Next prepare the pumpkin soup. Peel and cut pumpkin into bite size cubes. Place into a pot. Add water just enough to cover the pumpkin. Cook till soft and tender, about 30 mins at medium flame.
    • Blend the cooked pumpkin cubes till creamy smooth.
    • Cook pumpkin soup.
      Then add in the balance of the 750ml water followed by evaporated milk, rock sugar and a knotted pandan leaf.
    • Cover and on medium low heat, cook for 15 minutes till the rock sugar dissolved. Stir occasionally during the cooking process.
    • When done, remove pandan leaf from pot. Off the heat. Then add in the cooked sago and stir to mix well. Set aside the pumpkin sago soup while we prepare to make the glutinous rice balls.

    Preparing Glutinous Rice Balls:

    • Ingredients for Glutinous Rice Balls
      Have ready all ingredients needed to make the glutinous rice balls.
    • To make the white glutinous rice balls, first mix 3/4 of the glutinous rice flour and sugar in a large mixing bowl. Gradually add in warm water and continue mixing until a dough is formed. Pinch out about 15 g of dough.
    • Cook the raw dough in boiling water. When cooked, the dough will float to the top. Remove the cooked dough from the boiling water. Then combine the cooked dough and the raw dough.
    • Mix until well blended. Add in the balance 1/4 glutinous rice flour and water. Continue mixing until a smooth and not sticky dough is formed.
    • Making glutinous rice balls
      Divide the dough, roll into strips and cut into small pieces. Then shape into small glutinous rice balls. Sprinkle with some glutinous rice to prevent sticking and set aside while we prepare the blue colour glutinous rice balls.
    • Making blue pea water
      To make the blue coloured glutinous rice balls, first put some blue pea flowers (about 25 flowers) into a small pot of water (about 250ml). Slowly bring to a boil and allow to boil for a few minutes till the water turns dark blue. Then using a strainer, separate the flower from the water leaving a blue colour extract.
    • In a mixing bowl, mix 3/4 of the glutinous rice flour and sugar together. Gradually add in warm blue colour extract and continue mixing until a blue dough is formed. Pinch out about 15 g of dough.
    • Cook the raw dough in boiling water. When cooked, the dough will float to the top. Remove the cooked dough and combine with the raw dough.
    • Make blue color glutinous rice balls
      Mix until well blended. Add in the balance 1/4 glutinous rice flour and water. Continue mixing until a smooth and not sticky dough is formed.
    • Making blue color glutinous rice balls
      Divide the dough and cover, roll into strips and cut into small pieces. Then shape into small glutinous rice balls. Sprinkle with some glutinous rice to prevent sticking and we are ready to cook the glutinous rice balls.

    Cooking Glutinous Rice Balls:

    • Cook glutinous rice balls
      Bring a pot of water to a boil and gently drop in the glutinous rice balls. Boil till they start to float to the surface. Continue to boil for another minute and then remove the glutinous rice balls using a strainer.
    •  Soak the cooked rice balls in water until they are fully cooled. Put into serving bowl and top up with the rich and creamy pumpkin sago soup.
    • Pumpkin Sago Glutinous Rice Balls Dessert
      This sweet Pumpkin Sago Glutinous Rice Balls dessert can be served warm or chilled. Either way, it tastes great. So Enjoy!

Enjoy!

Recipe Video

Notes

  • When making the glutinous rice dough, if the dough is too dry add some water, a tsp at a time. If the dough is too wet add some glutinous rice flour, a tsp at a time too till your achieve a soft, non sticky and pliable dough.
  • Freshly cooked glutinous rice ball has the best texture. Just cook the desired portion, store the remaining portion in a freezer safe container and freeze for later consumption. Use cling wrap to separate each layer of arranged glutinous rice balls.
  • Note that the size of the chopped pumpkin decides the duration of time needed to steam them. Cutting them into smaller chunks and steaming on a larger surface will lessen the time of the cooking process.
  • Do not wash the sago before cooking. You can soak cooked sago in cold water to prevent them from sticking together.
  • Only add the cooked sago into prepared pumpkin soup. Do not continue to cook pumkin soup once cooked sago is added. Otherwise the cooked sago will soften further and will not remain in small  bite size and chewy.
  • The pumpkin sago soup may look watery when cooked but it will thickens up when cooled. 
  • This pumpkin sago glutinous rice balls dessert can be served warm, chill or at room temperature.

See Our Other Popular Glutinous Rice Balls (Tang Yuan) Recipes Below:

Taro, Purple Sweet Potato and Pumpkin Glutinous Rice Balls 芋头紫薯金瓜汤圆
Taro, Purple Sweet Potato & Pumpkin Glutinous Rice Balls is such a delicious dessert. Chewy soft tang yuan in fragrant ginger pandan syrup. So colourful and the best part is: this is made of natural root vegetables and no artificial colourings.
See This Recipe
Taro, Purple Sweet Potato & Pumpkin Glutinous Rice Balls Recipe 芋头紫薯金瓜汤圆食谱 - Pinterest Feature
Purple Sweet Potato Glutinous Rice Balls (Onde Onde) 紫薯汤圆椰丝球
A variation on the popular traditional Kuih, Purple Sweet Potato Glutinous Rice Balls (Onde Onde) are a delightful treat for any occasion! The purple sweet potatoes certainly give this kuih such a vibrant and special look too.
See This Recipe
Purple Sweet Potato Glutinous Rice Balls Recipe 2 - Pinterest Huang Kitchen
Black Sesame Glutinous Rice Balls (Tang Yuan) 黑芝麻汤圆
These Glutinous Rice Balls with Black Sesame Filling (Tang Yuan) have the springy texture of mochi with delicious black sesame paste stuffed inside. They are soft, juicy and chewy ….. taste so good with the fragrant black sesame filling oozing out in just a bite, one will simply never have enough of them.
See This Recipe
Black Sesame Glutinous Rice Balls Recipe Pinterest - Huang Kitchen
Glutinous Sweet Rice Balls (Tang Yuan) in Osmanthus Ginger Syrup 桂花姜汁汤圆
Also known as Tang Yuan, Glutinous Rice Balls are eaten during the Dongzi festival to mark the Winter Solstice. These little rice balls come in bright colours and served in a classic sweet soup infused with ginger, sweet osmanthus and screwpine leaves. A truly simple and enjoyable chinese dessert!
See This Recipe
Glutinous Sweet Rice Balls - Tang Yuan - Pinterest

Leave a Comment

2 comments

Pamela Saw January 1, 2021 - 10:23 pm

I tried this recipe during the winter solstice celebration and it was a hit?? everyone loves it!! Thank you so much,. I made tang yuan first in my life, i was 39 (40 now). I am going to make this again (with or without the glutinous rice balls)

Thank you so much!!

Reply
Angie Liew January 1, 2021 - 11:45 pm

Thanks for your feedback. Really glad you all have enjoyed. Yes, you can just do the pumpkin soup. It is great as a sweet dessert too. Enjoy

Reply

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