Mango with black glutinuous rice & glutinuous rice balls

In my hometown Kuching, to get to eat a bowl of delicious Chinese Dessert is not that easy, except those very common ones popular among the local Chinese and Malays. Two years ago when I was on holiday in Hong Kong with my daughter Karen, we both enjoyed the tasty desserts there, and it seems that we couldn't get enough of it.  Last Sunday I try out this beautiful dessert adapted from Tiffy Delicatessen.  There are many elements and steps and is rather time consuming, but I can assure you that it's a worthy effort.  If you are a fan of such Chinese Dessert, do give it a try and I am sure you would love it....

 Ingredients: (Serves 2)

1 Mango

1/4 cup sago pearls (soak for a while before boiling and drain)

Sugar syrup (ratio 1:1 [sugar:water])

Evaporated milk

[Notes: sugar syrup and evaporated milk to be adjusted according to your own preference]

1 1/2 tbsp black glutinuous rice (soak for few hours in advance)

enough water to cook

1 pandan leaf (knotted)

some rock sugar (to taste)

Some glutinuous rice flour

Some water

Pandan paste

Methods:

1. In a small pot boil the black glutinuous rice with water and pandan leaf until soft, add rock sugar, taste for correct sweetness, then set aside.
2. Add the sago pearls into a pot of boiling water (medium heat), stir often so that it won't stick together, once it turns translucent drain the sago under cold water and set aside.
3. In a cup of water add a drop or two of pandan paste and give it a thorough stir to get the green colour of your liking.  Sift some glutinuous rice flour into a bowl, slowly add in the water mixture, stir with a spoon until a dough is form.  If you prefer the glutinuous rice balls to be softer add slightly more water to get a softer dough, I prefer mine more solid, so I add less water.  Roll the dough into small balls, size as per individual preference.  Boil water in a pot, add in the glutinuous rice balls, when they floats up to the surface, dish up and place them in a bowl of cooked water of room temperature.  Set aside for later use.
4. Cut mango into cubes and place some aside for topping later.  Blend the rest of the mango in a blender with some sugar syrup and evaporated milk into thick juice, taste for the sweetness of your preference and add more if needed.
5. To assemble the dessert, pour the mango juice into serving bowls, add the sago pearls and stir to mix.  Scoop some black glutinuous rice on top, place some glutinuous balls and diced mango at the side.  
6. Chill in the fridge and serve cold.