Yields 8 tarts
Ingredients:
- 100 grams sago (available at Asian markets)
- 2 1/2 cups water
- 3 tablespoons granulated sugar
- 2 tablespoons wheat starch (also called tang flour, available at Asian markets)
- 4 tablespoons lotus seed puree (available at Asian markets)
Preparation:
Rinse and soak the sago in hot water for 30 minutes. Drain well.
Bring the water to boil in a medium saucepan. Add the sago. Boil until it 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 1/2 tablespoon sago into a tart shell. Add 1 1/2 teaspoons 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.
Bring the water to boil in a medium saucepan. Add the sago. Boil until it 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 1/2 tablespoon sago into a tart shell. Add 1 1/2 teaspoons 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.
