Wednesday, December 26, 2007

Mango Sago with Pomelo 杨汁甘露

I was introduced to this dessert by my bother-in-law who brought us to this dessert stall. If you are a fan of mangos, you will like this. I got this recipe from Zu's Kitchen. The original recipe called for 1tbsp of cornflour mix with some water to thicken the dessert but I thought this was unnecessary as the sago pearls would thicken the dessert eventually.

Mango Sago with Pomelo 杨汁甘露

600gm mango (abt 2 honey mangoes)
400ml mango juice (Peelfresh or any other similar brands)
125ml evaporated milk
80g sago pearls (original uses 300gm pomelo, split into small pieces)
250ml water
2~3 tbsp sugar

  1. Boil 250ml water and sugar till sugar dissolves.
  2. Mix cornflour/tapioca starch with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
  3. Take syrup and cornflour mixture off the heat and leave it to cool.
  4. Cut the sides of the mango and cube them.
  5. Scrap the remaining mango and put in a bowl, add 100ml of water to blend, put aside. Seive the mango puree to remove any fibre to get a smooth dessert.
  6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution (from 1) then stir.
  7. Add sago pearls and stir, if too thick, add abit of cooled boiled water or more mango juice.
  8. Chill before serving.

Techniques for cooking the sago

  1. Boil about 3 cups of water in a saucepan. Add in sago pearls and bring to boil.
  2. Once it boils, cover saucepan and turn off heat. Leave for 20 minutes.
  3. Remove the lid, stir the mixture, turn on the heat and bring it to boil again.
  4. Once it boils the second time, cover again, turn off the heat and leave covered for 10 minutes. The sago should be cooked by now.
  5. Drain the sago from the hot water and rinse. Soak in cold water (to stop it cooking further). When completely cool drain again and set aside.

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