Estimated Nutrition (whole recipe, rough)
Counts 2 of 6 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Wheat | not in our table | 0 |
| Lotus | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100 grams sago (available at Asian markets)
- 2 1/2 cups water
- 3 tablespoons granulated sugar
- 2 tablespoons wheat starch tang flour (available at Asian markets)
- 4 tablespoons lotus seed puree (available at Asian markets)
Directions
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.
Category:American Chinese Recipes
Category:American Chinese Desserts