I have been thinking all about the mango sago from”Ah Chew Desserts, 阿秋甜品” ever since my virgin visit with my colleagues. Their mango sago is fabulous with the fragrant taste of the coconut milk and juicy mango cubes. I finished the whole bowl to myself despite having a super sinful and filling dinner at Astons before that. Although it was delicious, it was ultra sinful because of the rich coconut milk and is mega damaging to your weight and waist! Hence, I’ve decided to re-create a healthier version. However, i couldn’t find mango in my supermarket that day and so i substituted with honeydew instead. To make mango sago, you simply have to replace honeydew with mango in the below recipe. I am submitting this to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground. Please refer here for more details. This is my first time participating in Aspiring Bakers and I am pretty excited about it!! I looked up online and scribbled notes and information from everywhere (until i am was very confused) onto a piece of paper and combined them into this recipe! The use of soy milk is going to make this dish so much healthier.
Ingredients: ( Makes approximately 3-4 bowls)
1/2 Honey dew ( divide equally to half)
1/4 Cup Sago
2-3 tbsp of sugar
3/4 Cup of Soy Milk
1/4 cup of coconut milk
Several pandan leaves, chopped
Ice cubes.
Steps:
1. Prepare the sago. [Boil a small pot of water and add the sago when the water is boiling. Reduce heat and simmer for 10 mins. Stir occasionally toprevent the sago pearls from sticking onto the sides and bottom of the pan. Turn off the flame when sago has turned partially translucent and still able to see some moving white dots. Cover the pot with a lid until the sago turn transparent ( about 10 mins). Rinse the sago through running water to remove the excess starch. Keep sago submerge in water until ready to use. For step by step photos, please refer to
here. ]
2. Pour coconut milk into saucepan and throw in the chopped pandan leaves. Bring the coconut milk to simmer under low heat for about a min. Remove pandan leaves.
3. Puree 1/2 of the honey dew and dice the remaining 1/2 into small cubes)
4. Mix the soy milk, coconut milk, honey dew puree and sago together. Stir well. Taste and add sugar to your desired sweetness.
5. Chill it in the fridge.
6. When serving, fill 3/4 of the bowl with honeydew sago and pop in some ice cubes to fill the remaining bowl.
Note: Best to be consumed on that day itself. Not recommended to store it overnight. If you prefer a thicker flavour, you could adjust the ratio of soy milk to coconut milk to 50:50 etc… Definitely a good afternoon desert in the summer right now. Enjoy!
Pinchofglamor 