3 Iconic Asian Desserts: Egg Tarts, Sesame Balls & Mango Pomelo Sago

Ingredients

• 180 g All-Purpose Flour (for pastry dough)
• 100 g Unsalted Butter (chilled, cubed; for pastry dough)
• 30 g Sugar (for pastry dough)
• 25 g Egg (beaten; for pastry dough)
• 20 g Ice Cold Water (for pastry dough)
• 100 g Whole Eggs (approx. 2 medium eggs; for custard filling)
• 150 g Warm Water (for custard filling)
• 60 g Castor Sugar (for custard filling)
• 50 g Evaporated Milk (for custard filling)
• 3 g Vanilla Extract (for custard filling)
• 200 g Glutinous Rice Flour (for sesame ball dough)
• 80 g Brown Sugar (or Slab Sugar (Wong Pin Tong); for sesame ball dough)
• 130 g Boiling Hot Water (for sesame ball dough)
• 80 g White Sesame Seeds (for coating)
• 800 g Neutral Vegetable Oil (for deep frying)
• 150 g Sweet Red Bean Paste (Anko filling)
• 300 g Ripe Sweet Mango Pulp (pureed)
• 100 g Ripe Mango (cubed, for topping)
• 60 g Mini Tapioca / Sago Pearls (dry weight)
• 150 g Coconut Milk
• 100 g Evaporated Milk
• 60 g Fresh Pomelo / Grapefruit Pulp (shredded segments)
• 30 g Castor Sugar or Simple Syrup

Steps

1. 1

   Prepare the Hong Kong Egg Tart pastry by combining 180g all-purpose flour, 100g chilled cubed butter, 30g sugar, 25g beaten egg, and 20g ice cold water. Mix until a dough forms, then chill and line tart molds.

2. 2

   Make the egg custard filling by whisking together 100g whole eggs, 150g warm water, 60g castor sugar, 50g evaporated milk, and 3g vanilla extract until smooth. Strain the mixture for a silky texture.

3. 3

   Pour the custard into the prepared pastry shells and bake until the pastry is flaky and the custard is set.

4. 4

   For the Sesame Seed Balls, dissolve 80g brown sugar in 130g boiling hot water. Mix this into 200g glutinous rice flour to form a chewy dough.

5. 5

   Divide the dough into portions, fill each with sweet red bean paste, and roll into balls. Coat the exterior thoroughly with 80g white sesame seeds.

6. 6

   Deep fry the balls in 800g neutral vegetable oil until they become hollow, crunchy, and golden brown.

7. 7

   For the Mango Pomelo Sago, boil 60g sago pearls until translucent, then rinse in cold water.

8. 8

   Combine 300g mango pulp puree, 150g coconut milk, 100g evaporated milk, and 30g castor sugar or simple syrup. Stir in the cooked sago pearls.

9. 9

   Serve the chilled dessert soup topped with 100g cubed mango and 60g shredded pomelo pulp segments.

Notes

The source provides detailed ingredient lists for three distinct desserts but omits specific baking temperatures and times for the egg tarts. For the sesame balls, ensure the water is boiling hot to partially cook the glutinous rice flour for the correct texture.

Nutrition per serving

• dessert
• Asian
• Chinese
• Hong Kong
• vegetarian
• dim sum
• baking
• frying