Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 can (400ml) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 can (565g) lychees in syrup
- 1/4 cup reserved lychee syrup
- 1 tbsp cornstarch
- Fresh mint leaves, for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Serving bowls or glasses
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add sago pearls and stir gently to prevent sticking. Cook for 10-15 minutes or until the pearls are translucent and soft.
2. Drain the sago pearls and rinse with cold water. Set aside.
3. In a mixing bowl, whisk together coconut milk, sugar, and salt until well combined.
4. Add the cooked sago pearls to the coconut milk mixture and stir well.
5. Divide the sago pudding mixture into serving bowls or glasses and refrigerate for at least 2 hours or until set.
6. In a small saucepan, combine lychees, reserved lychee syrup, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and becomes syrupy.
7. Remove from heat and let it cool.
8. Once the sago pudding is set, spoon the lychee syrup over the top of each serving.
9. Garnish with fresh mint leaves and serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Room temperature for serving
- Refrigerate for at least 2 hours or until set
Serving size:
- 4 servings
Nutritional information:
- Calories: 425 kcal
- Fat: 16 g
- Carbohydrates: 72 g
- Protein: 2 g
- Sodium: 161 mg
- Fiber: 1 g
- Sugar: 60 g
Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls
- Coconut milk can be substituted with almond milk or soy milk
- Sugar can be substituted with honey or maple syrup
- Lychees can be substituted with other canned fruits such as peaches or pineapples
Variations:
- Add diced fresh fruits such as mangoes or strawberries to the sago pudding mixture before refrigerating
- Use different flavors of syrup such as raspberry or blueberry syrup instead of lychee syrup
- Add a splash of rose water or vanilla extract to the sago pudding mixture for extra flavor
Tips and tricks:
- Rinse the sago pearls with cold water after cooking to prevent them from sticking together
- Stir the sago pudding mixture frequently to prevent the sago pearls from sinking to the bottom
- Adjust the sweetness of the lychee syrup to your liking by adding more or less sugar
Storage instructions:
- Store leftover sago pudding in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Sago pudding is best served chilled and does not need to be reheated
Presentation ideas:
- Serve the sago pudding in clear glass bowls or glasses to showcase the layers of sago pearls and lychee syrup
- Garnish with fresh mint leaves or edible flowers for a pop of color
Garnishes:
- Fresh mint leaves
- Edible flowers
Pairings:
- Serve with a cup of hot tea or coffee
Suggested side dishes:
- None
Troubleshooting advice:
- If the sago pearls are too hard or chewy, cook them for a few more minutes until they are translucent and soft
- If the lychee syrup is too thick, add a splash of water to thin it out
Food safety advice:
- Make sure to rinse the sago pearls thoroughly to remove any excess starch before cooking
- Store leftover sago pudding in the refrigerator and consume within 3 days
Food history:
- Sago pudding is a popular dessert in Southeast Asia, made with sago pearls and coconut milk
Flavor profiles:
- Creamy and sweet with a hint of tropical flavor from the lychee syrup
Serving suggestions:
- Serve chilled as a refreshing dessert after a meal
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