Mango and Coconut Sago Dessert


U cannot be a true Honkie if u haven’t got a passion for Sago.These little treats are a very important part of the Cantonese cuisine and can find them in almost every street corner, every dessert house. Sago is adored in India too, but i was never really fond of the way they make it there. With an awfully sweet rose syrup at the bottom of the glass, then a layer of sago topped with sweet milk and a scoop of vanilla ice cream this drink is called “FALOODA” , and the syrup changes according to your preference from green to orange to yellow, name the colour you got it … eek … another turn off ! As kids we called sago “frogs eyes” and so another reason to stay away from it. But when i tried the Honk Kong version i instantly fell in love with it. Like all their desserts this one is very low in sugar, as the cantonese have a very mild palate and cannot take strong flavours unlike their Chinese counterparts. I had some friends over for dinner last night and the menu of course was cantonese. And this is my take on the Honkie Sago, to seal the perfect evening. Personally i love the one with lychee but this time i opted for mango and coconut milk.

Ingredients

  • 3/4 th cup green coloured sago
  • 1 cup water
  • 100 gms sugar
  • 2 pods cardamom (optional)
  • 60 ml coconut cream
  • 1 tsp gelatin
  • 1 tsp pure vanilla bean extract
  • pinch of salt
  • 1 large mango diced
  • 1 large mango pureed
  • toasted coconut flakes

Start with bringing boiling together the sugar, cardamom & 100 gms of water.When the sugar dissolves turn off the heat and add to it the coconut cream and stir well. In another bowl dissolve the gelatin in a tbsp of hot water and add it to the coconut cream mixture and set aside.
For the sago , take a large pot of water and bring it to a boil. Add the sago to it and boil it for 15 mins or until soft and transparent. Strain and rinse in cold water and add it to the coconut cream mixture. Add the chopped mango cubes as well and mix it. Take 6 glasses and equally divide the sago mixture between them. Cover with cling film and let it set in the fridge for a few hrs or till set. Meanwhile toast some coconut flakes on a small frying pan and keep it ready for the garnish.
Once the sago is set pour some mango puree on top and place some of the toasted coconut flakes in the center. This is best served chilled.

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Comment :

noreply@blogger.com (Anita)

Ohh mango and sago! Makes me miss HK and Hui Lau San! Although your version is much prettier looking!

noreply@blogger.com (Andreea)

this looks delicious. no idea what sago is 🙂 – but they look fantastic

noreply@blogger.com (piccolina)

well i can’t tell how will it taste coz i simplly have no idea what r those things you talked about lol , i only know mango and coconut milk 😉

but honestly looks YUMOOO

noreply@blogger.com (Anh)

Beautiful and delicious! This must be one of the best way to serve sago!

noreply@blogger.com (BubblyBunny)

Wow…I haven’t had this kind of dessert in YEARS!!! I used to love it when I was a kid but it’s not something I can get in Canada. It looks pretty easy to make, so I’ll definitely have to try this recipe next time my mom visit.

One question though: Is sago the same as tapioca?

noreply@blogger.com (Melody Polakow)

Wow, that looks amazing… I will have to veganize this…. which should be pretty easy… yum!

noreply@blogger.com (Rasa Malaysia)

Mango and sago…what a great combination, even the name ryhmes. LOL!

noreply@blogger.com (Kate)

Anita …yes it reminds me too,this was my version of their dessert.I’m so happy u know Hui Lau San :))) Its one of my most fav places to go with girlfriends.

Andreea and piccolina …
“Sago is a powdery starch made from the processed pith found inside the trunks of the Sago Palm. Sago looks like tapioca and both are pearly grains of starch, but tapioca is made from the root of the cassava plant. They are similar but are not identical when used in recipes”
Frm Wikipedia …so know you know.
Its available in Asian stores so if you get a chance please do buy some and try it someday .Its quite a nice texture in your mouth and the kids would love it.

anh , Thank you – i agree with you 🙂

bubbly bunny i always thought that it was the same until recently i learnt its not. Personally i’ve never had Tapioca even though i have seen it in many places. So i cant tell the difference , but the next time i’ll give give it a go.

melody , i guess its only the gelatin that must be worrying you. U don’t have to use it at all.They usually make this like a smoothie and don’t set it.So this would work just fine without it.

Rasa … hehe yah it does ! thanks , havent seen you in a long time 🙂

noreply@blogger.com (Kelly-Jane)

These look so good! I’m not sure if I’d like the texture of sago, but I thinking about it now, so that’s a first step 🙂 I was looking at The Sweet Spot yesterday, and there were a few sago puddings in there.

noreply@blogger.com (Alita)

You know, I’ve been looking for some Asian desserts lately 🙂 It’s a luck I found your blog,
regards!

noreply@blogger.com (maomau)

oh yum, i’m going to try and make this some day. someday. doesn’t seem very hard.

noreply@blogger.com (Garrett)

I assume sago is the same as tapioca balls, which I adore. Especially pelting them at people through a straw, which is just as fun as eating them. 😉

noreply@blogger.com (Tartelette)

I had sago for the first time a few years ago and quickly became addicted. This is gorgeous!

noreply@blogger.com (Sharmi)

I am awed by your photography and creations! simply delectable!

noreply@blogger.com (Kate)

kelly – jane pls try it out or u will never know !

Alita ..thanks !

maomau , i hope you get around to doing it.

garrett …hahahha …now how many times have you done that :p they would’nt really hurt u know but yes might get you sticky by the end of it :p

helen thanks!

sharmi thanks so much !

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