Sago Pudding from Yum Cha
Indulge in the velvety delight of Sago Pudding, a beloved dessert from the world of yum cha that combines creamy coconut milk with the delicate chewiness of sago pearls. This Asian-inspired treat is sweetened with rich palm sugar and infused with the warm essence of vanilla, creating a perfect balance of flavors. The step-by-step recipe includes tips for achieving the ideal texture, with tapioca pearls cooked to translucent perfection and gently simmered in a luscious coconut base. Serve this chilled pudding on its own or garnish with fresh mango slices for a refreshing tropical twist. Perfect for entertaining or as a comforting dessert, this gluten-free recipe is a must-try for fans of Asian cuisine!
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Recipe Information
Ingredients
- 150 grams Small tapioca pearls (sago)
- 1.5 liters Water
- 400 milliliters Coconut milk
- 120 grams Palm sugar
- 2 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- Fresh fruit or mango slices (optional, for garnish)
Instructions
Rinse the tapioca pearls under cold water, then drain them well to remove excess starch.
In a medium-sized pot, bring 1.5 liters of water to a boil. Add the tapioca pearls and stir immediately to prevent sticking.
Lower the heat to a gentle simmer and cook the tapioca pearls for 10-12 minutes, stirring frequently. The pearls should turn translucent with a slight white center when they are partially cooked.
Turn off the heat, cover the pot with a lid, and let the tapioca sit for 10 minutes. During this time, the pearls will fully cook and become completely translucent.
Drain the cooked tapioca pearls in a fine mesh strainer and rinse them under cold running water to remove excess starch. Set aside.
In a separate pot, combine the coconut milk, palm sugar, granulated sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring frequently, until the sugars have dissolved completely.
Add the cooked tapioca pearls to the coconut milk mixture, and cook over low heat for an additional 5-7 minutes, stirring gently to combine. The mixture should thicken slightly.
Remove the sago pudding from the heat and let it cool for a few minutes before pouring into serving bowls or ramekins.
Once cooled to room temperature, cover the bowls with plastic wrap and refrigerate for at least 2 hours or until the pudding is chilled and set.
Serve the sago pudding cold with fresh fruit or mango slices as a garnish, if desired.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.5 g | 2% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 328.8 g | 120% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 192.6 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
