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Recipe Snapshot
Sweet
Dessert
Rich
Cooked sushi rice
Mango pulp
Agar agar [use varying amounts for different textures
Sugar
Water
Salt
Coconut cream - skimmed from filtered coconut milk
Sabudana
Carrot or carrot juice (for color)
Optional: saffron (for color and flavor)
Optional: sesame seeds
Soak sabudana in a mixture of water and pressed carrot or carrot juice overnight. This is the natural coloring agent.
When ready to cook, boil water in a saucepan with an (optional) pinch of saffron for 2-3 minutes or until pearls become transparent. 1.5 mins in the microwave works beautifully too!
Heat water in a saucepan, and add in the agar agar and sugar. Heat for 3-5 minutes, until the solution is clear — but avoid bringing to a boil.
Remove from heat, and incorporate the mango pulp until homogenous.
Pour into a flat, lightly oiled container with raised sides.
After around 30 minutes of refrigeration, depending on the thickness of your jelly, it should be set. Slice into small cubes.
Season your sushi rice with coconut cream, sugar, and salt to taste. Keep in mind that the consistency of the rice should remain sticky and moldable for elegant sushi.
To form the sushi, place a thin, circular layer of rice onto a piece of lightly wet cling wrap — avoid pressing hard to maintain a fluffy texture for the sushi. Place jelly cubes in the middle, and add sesame seeds. Raise the sides of the rice with the cling wrap, and with cupped hands, form the sushi. Garnish with sesame seeds and sabudana.