This Malaysian dessert is one I grew up eating and I absolutely love. My mom would usually make this with taro and sweet potatoes, but since I didn't like that, she made one especially for me and my brother without the taro and sweet potato. Now that I'm older, and my taste buds changed a bit, I started to tolerate taro and sweet potatoes but would rather go with something else. I like to add a different texture to it, and the sweet mangoes go perfectly with it. If persimmons are available in your country, I recommend trying this recipe with ripe persimmons as well!
What is Sago?
Sago is a starch that is extracted from the pith of various palm trees, but most commonly from a palm called Metroxylon sagu. It doesn't contain a lot of nutrients and it's mainly carbs. This starch is used in many desserts and soups throughout Southeast Asia particularly in Indonesia and Malaysia.
This dessert is easy to make with just a few ingredients. You might want to go to your local Asian supermarket to be able to get the sago.
Preperation time: 10 minutes
Cooking time: 20 minutes
Ingredients
80 grams sago
200 ml coconut milk
50 grams of brown sugar
2 ripe mangoes
Pandan leaf 10 cm
Instructions
Boil 1,5 liter of water
Add sago and stir well. Let this simmer on low heat with the lid on for about 15-20 minutes. Keep an eye on it and stir occasionally to keep it from sticking to the pan. The sago is done when it's completely translucent
While the sago is simmering, cut the mango into small cubes
When the sago is completely translucent, strain and rinse under cold water
Set the sago aside
In a clean pan heat up the coconut milk, sugar and pandan leaf on a low heat until the sugar dissolves. Stir well
Turn off the heat when the sugar is dissolved and let it cool down
Once it's cooled, remove the pandan leaf and add sago. Stir until well combined
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Cool the sago in the refrigerator for one hour
Add the sago in a glass and top if off with the mango cubes
