Thai inspired stuffed sago balls

in Natural Medicine13 days ago


This week on weekly plant based challenge 6 we had choices both from the sweet and savory side. I chose one item for the first time. I chose tapioca. This was on the sweet side but as I am a bit of a rebel, I chose to use tapioca in a savory dish. Perhaps this is a disqualifier but I will go ahead anyway.

I was born in Thailand and came to Canada when I just turned four. I have a recollection of having eaten something that I loved sometime during those four years. My mother stopped cooking special things when we came to Canada. She got sick right away.

Three years ago I remembered these tapioca balls that I had eaten in Bangkok as a child. They were stuffed with meat. I looked into it and found the thing that I used to eat. By that time I had stopped eating animal products. I tried making them veganized. It turned out pretty good except that I couldn't really put too much into it. At the time we were living with Marc's parents. It was difficult to use the kitchen freely.


There are probably many ways to do a plant based version but this was the most available to me.

I did the plant based version my way. I used tofu and mushroom as the base.


The sago needs to be soaked for around fifteen minutes. Some recipes say hot water but I used room temperature and it was fine.

At first I started with 1 cup but ended up using all of the bag which was around four cups. I added a cup of water for each cup.

After a few minutes massage it gently to soften it but don't turn it into a paste. I like the texture of the little balls.



Half a brick of tofu (around 3 cups shredded)
2 cups shredded mushrooms
1 small onion finely diced
2 or 3 shallots minced
3 or 4 garlic cloves minced
1/2 cup chopped preserved radish
1/4 cup chopped peanuts
2 table spoons chopped cilantro
1 teaspoon minced ginger
2 or 3 red chilies (if you like the heat)
3 tablespoons of soy sauce
Juice of a lime
3 tablespoons tapioca flour or more if needed


Start by cooking onions, garlic, ginger and cilantro than add the other items.


I added around three tablespoons of tapioca flour to hold it together. I could have added a lot more and made it easier, but I didn't want to take the flavors away.

There was just enough to be able to gently form a ball. It doesn't need to be a ball really. You will destroy the shape anyway.


I'm not a pro so I did it my way. I made balls half the size of golf balls then put them in the fridge for half an hour.


Make a ball with the tapioca that is bigger than the filling, then flatten it. Hold it in your hand and add the filling. Carefully pull up the sides and cover with tapioca. This requires patience for someone like me who has not done this more than twice. I intend to do this many more times though.

I used a bamboo steamer to cook them but I made the mistake of not lining it. They stuck and were difficult to remove. Fortunately I had many left that were not cooked so I lined the steamer with parchment. I would have used banana leaves but I ran out.


The common garnish is fried garlic in oil.


It is usually served in a lettuce leaf. In Thailand leaf lettuce is usually the main one used.


I don't know if it's something that is done with this but I sprinkled extra crushed peanuts as well as the fried garlic.


After wrapping it in a lettuce leaf, you pop it in your mouth.
Thank you Marc for your participation.


I just couldn't get enough of this. The plant based version is light so you can eat them all!

Thank you for stopping by folks!

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Oh! I am hungry again!! Looking yummy.

Do you eat these over there. I didn't see them when I was there.

Oh! Yes! These are easy to find in markets! They are very cheap snacks for any time! But you won’t find these in supermarkets.

Your dishes always make mouth-watering .👌👌

Oh thank you @pravilsabu!

They are sticky everywhere but yummy! Yeah, you have to cover them with leaves for it easier to remove them from the steamer.

I thought I had leaves in the freezer but I ran out. I used parchment paper but I prefer the leaves. Next time.

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I think when we grow up with certain foods, they stay with us and it's always good to be able to recreate them. I am the same, in the last few months, I've been looking at ways to Veganize some of my old Japanese favorites too.

These look absolutely delicious, thank you for sharing the recipe and I like the rebel approach to the cooking challenge. 🤗💚

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Posted on

Thank you @holisticmom. I would love to know more about Japanese food. It's something I haven't explored beyond sushi and miso soup haha. I think it's probably easy to veganize. Would love to get some ideas from you.

You're welcome and I think Sushi, Onigiri, and Miso are probably the easiest. Yakitori was one of my favorites and I'm wondering if I can replace the chicken with mushrooms or tofu.. definitely worth trying a few. If I make any, I'll blog it and let you know. xx 💚🤗

Many folks don't know tapioca/sago can be savory, but they are really just a flavor medium. Indians have a lot of spicy and savory recipes, but not so common in Southeast Asia. But leave it to the Thais, because they can easily think outside the box quite easily when it comes to creating new recipes and flavors. These look so delicious, and I'm sure the my whole family would love to sample these.

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Posted on

Thank you. Sago is something I have used approximately three times in my life with the exception of tapioca flour. I really love the texture as it goes down. I need to know all of the things people do with it around the world. And then break all the rules haha.

You made them so beautiful like in restaurant I used to eat this before, they are so delicious with sticky. Thank you for share I will to try this soon.

Oh thank you. I am not used to doing food with sago but I just love it and need to explore sago more often.

I see you used my banner I mean your banner. I really love sago. My mom made a desserts from sago, coconut milk, and more.

Sago is fun to eat. I love my banner and will always use it from now on.

Thank you @kidsisters!

Beautifully prepared.. just I can't take that tofu .. I'm sure they taste good with your flavoring..

Thanks I know devout vegans that hate tofu. This didn't taste like tofu though.

Thanks for sharing your experience with us!

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Wow! I would love to try this One day. Looks yummy and delightful.
Thank you for sharing @carolynstahl

Thank you @shielashraf I hope you do try it😊

These look sooo good. Wow. I had to look up what sago was, I had never heard that term before. I have clumsy giant hands and I typically crush anything that needs to hold together in form like this, but still, I'd like to give it a shot.

Posted on

If I can do it you could do it.

They are really good though. Thanks @herbertholmes2.

Wow, I've never had anything like this @carolynstahl, sounds really delicious! We're used to making desserts with sago or tapioca although I have used it to thicken soups and stews but not much else savoury! I like that final touch of fried garlic & peanuts, can imagine that gave it the extra oomph😋

I love tapioca pearl-made recipes. Never heard of this one though. Food is such a great thing you can experiment with it so much. Love it!

 12 days ago 

These look amazing as always!

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