Ingredients with Measurements:
- 1 cup small tapioca pearls
- 1 cup pomelo segments
- 1 cup diced mango
- 1 can (14 oz) coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups water
- 1/2 cup milk (optional)
Special equipment needed:
- Large pot
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Rinse the tapioca pearls in cold water and drain.
2. In a large pot, bring 2 cups of water to a boil. Add the tapioca pearls and stir occasionally to prevent sticking. Cook for about 10-15 minutes or until the pearls are translucent.
3. Drain the tapioca pearls and rinse them under cold water to stop the cooking process. Set aside.
4. In a mixing bowl, combine the coconut milk, sugar, and salt. Stir until the sugar is dissolved.
5. Add the cooked tapioca pearls to the coconut milk mixture and stir to combine.
6. Add the pomelo segments and diced mango to the mixture and stir gently.
7. If the mixture is too thick, add 1/2 cup of milk to thin it out.
8. Divide the mixture into serving bowls and chill in the refrigerator for at least 1 hour before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Temperature:
Refrigerate for at least 1 hour before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 52g
Protein: 3g
Sodium: 152mg
Sugar: 38g
Substitutions for ingredients:
- You can use any type of fruit you like instead of mango and pomelo.
- You can use honey or agave nectar instead of sugar.
- You can use almond milk or soy milk instead of regular milk.
Variations:
- You can add a few drops of vanilla extract to the coconut milk mixture for extra flavor.
- You can add some chopped nuts or seeds for crunch.
Tips and tricks:
- Rinse the tapioca pearls under cold water to prevent them from sticking together.
- Stir the tapioca pearls occasionally while cooking to prevent them from sticking to the bottom of the pot.
- Chill the pudding for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
Store the pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This pudding is best served cold, but you can reheat it in the microwave for 30 seconds if desired.
Presentation ideas:
Serve the pudding in clear glass bowls to show off the colorful fruit and tapioca pearls.
Garnishes:
- Top the pudding with a dollop of whipped cream or coconut cream.
- Sprinkle some toasted coconut flakes on top.
Pairings:
This pudding pairs well with a cup of hot tea or coffee.
Suggested side dishes:
This pudding is a dessert and doesn't require any side dishes.
Troubleshooting advice:
- If the pudding is too thick, add more milk to thin it out.
- If the pudding is too thin, add more tapioca pearls.
Food safety advice:
- Make sure to rinse the tapioca pearls thoroughly before cooking.
- Store the pudding in the refrigerator to prevent bacterial growth.
Food history:
Mango pomelo sago pudding is a popular dessert in Hong Kong and other parts of Asia. It is typically served in restaurants and at special occasions.
Flavor profiles:
This pudding is sweet, creamy, and fruity.
Serving suggestions:
Serve the pudding chilled as a refreshing dessert after a meal.
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Region: Chinese