Sago in coconut milk and also known as “Sai Mai Lo” in Cantonese. You’ll find it on the dessert in every Chinese restaurant. Sometimes it is even complimentary after a Chinese banquet. At dim sum restaurants they sometimes serve it as a drink over layered jelly cups. If I had a party I would make the jelly cups method 🙂 Its soooo refreshing!
Mr Ding Dong and I always head out to Icey Ice when we are craving some sago but at $6-7 a bowl we decided to start making it at home to save some money. It’s such an easy recipe and you can make it days in advance. Just make sure to keep it covered and stored in the fridge. Add the fruit last (upon serving) to maintain freshness. If you add the fruit too early you can actually contaminate the milk.
- 3/4 cup of sago
- 1 cup of coconut milk
- 1 cup of milk
- 1/2 cup sugar
- Medium pot of water for cooking sago and 8 cups of water for making sugar syrup
- Optional: Melons: Watermelon, honeydew, or rockmelon
- Bring a medium pot of water to boil.
- Add in the sago to boiling water.
- Cook for 10-15 minutes until the sago just turns clear (the ideal cooking time will be on the packet of the sago).
- Do not overcook the sago as it can turn too soft and soggy very quickly.
- Rinse the sago under cold water. Drain and set aside.
- Boil 8 cups of water and add in the sugar to make sugar syrup.
- Set aside to cool.
- Combine cooled sago, coconut cream, milk and sugar syrup and give it a good stir.
- Cover and keep in the fridge and serve chilled.
- Optional: add some pureed honeydew to the mixture just before serving.
- Use a melon ball and add melon to the dessert before serving.
- Make sure you use a lot of water to boil the sago. If there is not enough water the sago will easily burn and stick to the bottom of the pan. You can never have too much water.