Sago Pudding Red Bean Paste | Classic Traditional Chinese Dessert | Sweet soup

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Serving Size: 6
Mold: 6 small tart molds
Material
50g sago (without soaking)
Horseshoe powder 35g
Water 35ml
15g sugar
cooking oil half tablespoon
60g red bean paste (divided into 6 portions and flattened)
step
1. Boil water, put in the sago, cook for 5 minutes over medium-high heat, stirring occasionally, turn off the heat, cover the pot and bake for 15 minutes until a little white spot remains (or completely transparent), take it out and pour it into a sieve for use Cold water submerged in the cold river, spare.
2. Sweep the mold with oil, add half of the sago, add bean paste in the middle, and then spread the rest of the sago.
3. Boil water, put the sago mixture in a steamer, steam over medium-high heat for 12 to 15 minutes until cooked through.
4. After cooling down, use a toothpick to pick up the edges, flip it upside down and demould, and you're done.
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