5tablespoonsicing sugar, (more or less depending on preference)
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.
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.
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.
Pour the pearls into a bowl and mix with half tablespoon of oil and four tablespoons of sugar.
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.
Over medium heat, steam the sago cakes for 15 minutes until the pearls are see through and no white centres in the pearls remain.
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!
Salted Egg Yolk Crystal Sago Cakes by Amy of Constellation Inspiration