Dish

Sao mai lo

Red bean soup with tapioca and sticky rice balls

Sao mai lo is made by mixing glutinous rice flour with water to form a dough. The dough is then rolled into small balls and filled with red bean paste. The balls are then steamed until they become soft and chewy. The dessert is often served with a sweet syrup made from rock sugar and water.

Asian cuisine› Chinese cuisine

Dessert› Sweet Soup

Origins and history

Sao mai lo has been a popular dessert in China for many years. It is often served during special occasions such as the Chinese New Year.

Dietary considerations

This dessert is vegetarian and gluten-free. However, it contains red bean paste, which may not be suitable for those with bean allergies.

Variations

There are many variations of sao mai lo, including adding other fillings such as lotus seed paste or black sesame paste. Some recipes also call for adding coconut milk to the syrup for a richer taste.

Presentation and garnishing

Sao mai lo is typically served on a plate or in a bamboo steamer. It is often garnished with sesame seeds or chopped nuts on top.

Tips & Tricks

To make the dessert even more flavorful, add a pinch of salt to the syrup before serving. If the dough is too dry, add a little more water. If it is too wet, add a little more flour.

Side-dishes

Sao mai lo is typically served as a dessert and does not have any traditional side dishes. However, it can be served with other Chinese desserts such as egg tarts or almond jelly.

Drink pairings

Sao mai lo is often served with tea, such as jasmine tea or oolong tea. It can also be served with other hot or cold beverages such as milk or fruit juice.