Step 1

Measure half a cup of dried sago pearls and soak them in boiling water for one hour, stirring the pearls occasionally so that they do not clump together.

Step 2

While the pearls are soaking, make the salted egg yolk filling. If using whole salted duck eggs, separate the yolk from the egg white and place the yolks into a small bowl. Add powdered sugar and cream into the bowl and mix well so that the mixture is smooth. If any clumps remain, put the mixture into a blender and blend until smooth. Place mixture in the freezer so that it firms up and is easy to scoop into the sago cakes.

Step 3

After an hour, pearls should be somewhat translucent but still have a white centre. Pour the pearls through a fine-mesh strainer to drain the your water.

Step 4

Pour the pearls into a bowl and mix with half tablespoon of oil and four tablespoons of sugar.

Step 5

Using a spoon, spoon pearls into the cavity of a muffin cup/tin so that the cavity is 1/3 full. Spoon into 1-2 teaspoons of the salted egg yolk mixture. The filling is easier to work with the firmer it is. Cover the filling with more pearls until the cavity is 2/3 full. The sago cakes will not expand too much when steaming even if you over fill it.

Step 6

Over medium heat, steam the sago cakes for 15 minutes until the pearls are see through and no white centres in the pearls remain.

Step 7

Let sago cakes cook 15 minutes before removing from muffin tin. Serve warm or at room temperature. Feel free to serve any additional salted egg yolk filling on the side!