Skip to main content

Mango Pomelo Sago Dessert (杨枝甘露)




The weather is getting hot, there is nothing that can’t be solved with a glass or a bowl of this Yang Zhi Gan Lu (杨枝甘露)。

It’s a kind of mango pomelo sago dessert. It has a strong mango aroma, chewy sago peals and coconut milk. It’s unique with its sweet taste and great to beat the heat.

The name itself seems complicated; it is actually easy to make at home. The recipe, the ingredients are straight forward.

There is no fixed method of making this dessert. You can add other fruits you like to increase the flavor.  If you don’t have coconut milk, you can replace it with milk, evaporated milk, or fresh cream to make the dessert with rich flavor.

I think the key point of making this dessert is the method of cooking sago. There are a few tips that I would like to share about cooking sago.

First, the sago cannot be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water.

Second, sago is not cooked, but cooked by simmering, in other words, sago is cooked with the remaining heat in the pot.

Third, we need to wait for the sago to boil, turn off the heat and let it simmer for about 15 to 20 minutes without opening the lid.

The sago is smooth and elastic, the mango is sweet, refreshing tartness from the pomelo and the milky aroma is added, it is ice-cold, one bite and one sip after another. . . can’t stop!

 

INGREDIENTS

 

1 medium size mango

100g pomelo

100ml milk or coconut milk

100g sago

 


METHODS

 

1. Bring a large pot of water to boil on medium to high fire. Place sago in. Use a high fire to re-boil the liquid and then use a medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls are not sticky to the bottom.

Cook for 10 minutes and cover the lid and let it simmer for another 15 to 20 minutes and make sure not to open the lid. Check whether the pearls are completely transparent. In most cases, they should be well-cooked and transparent. If not, continue cooking on a high fire for several minutes until well cooked or the white dot in the middle of sago disappears.

2. Put the cooked sago in a drain basin and rinse it several times with cold water to remove the starch, then soak it in iced water.

3. Peel and remove the core of the mango, cut into cube shapes, reserve one third for topping, and puree the rest together with the coconut milk using a hand blender or a fruit blender.

4. Ready the pomelo, take the pulp and remove the white part, break into small chunks and prepare some extra for decoration.

5. Prepare 1 jar and one bowl OR 2 bowls. Layer the pomelo pieces on the first layer followed by some mango cubes and sago. Pour in the mixture of mango. Top with some mango cubes and pomelo pieces for decoration. ENJOY!!

 

 

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

Nyonya Sticky Rice Dumplings

This is my version of Nyonya Zongzi. The taste is very different from salty meat Zongzi. When the first time I taste it, it is incredibly tasty, it’s slightly spicy but not too sweet. It has a strong spice flavor due to the fact that of using whole coriander and white peppercorns which were toasted and grinded into powder form. The biggest difference between the regular Zongzi and Nyonya Zongzi is in the filling -- one’s savory while the other's sweet. The regular salty Zongzi normally includes pork belly in a big piece, mushrooms, dried shrimp, chestnuts and salted duck eggs. And include a lit bit of five spice powder for some fragrance. The Nyonya Zongzi includes braised minced pork, dried shrimps, candied winter melon, and the strong spice from the whole grinded coriander seeds and white peppercorns is the key to the greatest flavor. And it comes with a blend of sweet and savory, with aromatic spice notes and a hint of sweetness. The blue and off-white appearance with a ...
Post a Comment
Read more

Crispy Fried Noodles Meatballs With Sweet Chili Sauce

I don’t want to blow my own horn, but I’m determined to do everything I can to make you want to try these meatballs. These meatballs are coated with SWEET CHILLI LIME SAUCE. The sweet chili paste is the major component of making the sauce. Apart from using this paste to make the sauce for the meatballs. You can also use it for other dishes like stir-fries with French beans, spread over cucumber or bread, or sometimes use it to pair with fried noodles. The paste itself is sweet with some spiciness. I am using two types of dried chilies to make the paste, one type is mild, and the type is extremely hot dried chilies. Bear in mind that the smaller they are, the hotter they are. My meatballs contain glass noodles inside and outside of them. If you're not familiar with the idea of adding noodles to meatballs, let me convince you as to why it's a great idea. The noodles get crispy outside after frying.   So, you don’t need to mess up with panko or any other breading. Glass nood...
Post a Comment
Read more

Salted Egg Yolks Fried Wings

  There are some leftover salted egg yolks after the Dragon Boat Festival. Salted egg yolk fried wings straight pop into my mind. Egg yolk chicken wings are really flavoring explosions, highly praised for its unique flavor, crispy on the outside, tender on the inside, and tempting with their salty and fragrant taste. Other than the flavor that driving everyone’s insane. The key to this dish is to double fry the chicken wings until they are golden and crispy before coating them with a rich sauce of salted egg yolk and season them to make every bite full of rich taste and irresistible flavor. Since the fried chicken is mixed with salted egg yolks and melted butter, I must admit that this is a really greasy dish.   Eat this sparingly, then. I cut and divide my wings into mid wings and drummets. And I am going to give a shallow cut on them for better penetration during the marinating. Just oyster sauce, soy sauce and white pepper make up the basic marinade for the chicke...
Post a Comment
Read more