Quinoa and Sago Small Meatballs

Name: Quinoa and Sago Small Meatballs
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 100g Sago; 100g Quinoa; 1/2 bowl Glutinous rice flour; A crystal sugar; Some water

by Meimeijia's Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

3

During this period of time at home, my son clamored for dessert every day, so I was too greedy! But I drove to the street for a while, and a dessert shop did not open. Okay, go home and make it yourself!

I don’t usually make desserts, and naturally I don’t have the ingredients. I went to the gym every day last year. I bought a lot of quinoa from the Internet under the introduction of the seniors. After eating for a while, I was really annoying. I piled them up. I ignored it for a long time in the cabinet. With an idea, I turned them out and made this bowl of desserts. Unexpectedly, my son would be fascinated when he ate them! During this period of time, I asked me to make it every day. Every time I cook a big pot, a family of three eats it like a fragrant food, and even saves dinner!
Making desserts by yourself, the most satisfying thing is that the sweetness is put according to your own taste, not as sweet as a dessert shop, the ingredients are all your favorite types, and a variety of nutritious ingredients are mixed together and cooked. Especially delicious, contemporary meals can fully meet the nutritional needs.
The fully soaked quinoa is perfectly matched with sago, slightly grainy, but refreshing and delicate, and paired with small soft glutinous rice balls, the taste is really rich after one bite, no wonder my son eats it right away. I can’t stop, every time I cook a little bit more deliberately, even breakfast!

Those who like to eat desserts may wish to try it, it is delicious when eaten hot or cold! In the summer, put it in the refrigerator before eating, it's more refreshing!

Ingredients

100g Sago
100g Quinoa
1/2 bowl Glutinous Rice Flour
A Crystal Sugar
Some Water

Quinoa and Sago Small Meatballs

1. The sago is hard, so you need to soak it in clear water one night in advance. After soaking for one night, you will see a small tail emerging from the back of the sago when you get up the next morning. Don't worry, this bud is endosperm, and quinoa bud is the most nutritious.
Quinoa is a complex starch and high dietary fiber food. It takes a long time to absorb enough water before steaming to become soft.

2. Put the sago in a pot of boiling water and cook for 5 minutes. It will become translucent with white hearts in the middle. Don't cook any more at this time. Cover the door for about 10 minutes. If the white hearts are gone, If it is completely transparent, it means it is cooked. If there is still white heart, then cook for a few more minutes, and continue to simmer for about 10 minutes. Many people say that the sago is not easy to cook. In fact, the sago is not cooked, but is simmered. I use this Method, cooking sago is particularly simple. Remember that the sago must be boiled before putting it in, and the cold water will turn into a mess when it enters the pot.

3. Rinse the cooked sago with cold water to prevent sticking.

4. Put the soaked quinoa in boiling water and boil for about 15 minutes. After the quinoa expands and the grains become translucent, it is enough. It can also be placed on a rice cooker and steamed in water.

5. Add appropriate amount of water to the glutinous rice flour, knead it into a dough, pull the dough into a small ball, and roll it into small balls in the palm of your hand. The smaller the ball, the more delicious the cooked, and the better-looking the finished product.

6. Put the small glutinous rice balls in a pot of boiling water until they float.

7. Pour the sago and cook together. Pour the steamed quinoa into the pot and stir well.

8. Add a rock candy to taste.

9. Simmer it for a while, the soup will thicken and you can get it out of the pot!

Tips:
When we are soaking quinoa, we will find that there is always a layer of things like small bugs floating on the surface. This kind of substance also surrounds the quinoa grains in a circle. This is actually the germ of quinoa, which is the nutrition of quinoa. Particularly concentrated place, this ring bud is rich in a variety of nutrients, such as protein, vitamins, minerals and so on. The protein contained in half a cup of germ is equivalent to the protein of four eggs, and the vitamin B1 contained in it is 3.5 times the daily requirement of the human body. Some brands of quinoa rarely sprout after soaking, because the outer layer of saponins are stripped during the processing, and part of the germ’s nutrition is also compromised. Therefore, when choosing quinoa, choose those that can soak a lot. Germ.