This is a dessert that can be served warm or cold. In addition, this interpretation calls for Taro, but you may skip the Taro steps entirely if you wish to only make it a Coconut Milk Sago Dessert.
The ingredients are:
- 3/4 bowl of Sago
- roughly 1/2 to 1 cup of chopped Taro
- 1 can of Coconut Milk (~400mL)
- 1 can of Condensed Milk (~200mL)
Preparing the Sago Jelly:
- In a medium sized pot, bring the water to a boil on medium-high heat.
- Once the water is boiling, add the Sago. Stir the Sago gently to prevent clumping at the bottom of the pot, and continue to do so until the water boils again.
- Remove the pot from the heat and cover for 3 minutes.
- Prepare a cool water bath by placing a mesh strainer over a mixing bowl, and turning on the tap so that a gentle stream of cool water flows into the mixing bowl. Drain the Sago into the mesh strainer. This step is important to stop the cooking process of the Sago jelly. NOTE: Your Sago should be clear on the outside, but the centre should still be white. If the Sago is cooked fully now, it will turn to mush by the end of the recipe. Cooling it now will preserve the ball shape of the Sago.
- In a small pot, boil the taro until it's tender enough to mash. Don't mind the amount of taro my photo as I was actually using the rest of the taro in another dish that night.
- Remove the taro from the water and mash it into small chunks about the size of chocolate chunks used when baking cookies. Keeping it in chunks will provide some texture in the dessert.
- In a large pot add 2 to 3 litres of water and bring it to a boil over medium-high heat. The water level should not exceed 3/4 of the height of the pot at this point.
- SLOWLY add all of the condensed milk while stirring. Stirring will prevent the condensed milk from sticking to the bottom of the pot.
- Add the coconut milk into the pot, turning it into a creamy white colour
- Add the taro to the pot and continue to stir
- Once the liquid boils, turn the heat off and REMOVE from the heat. Add the Sago to the pot and cover.
- Serve either warm or chilled. Remember to give a gentle stir prior to serving as the Sago will settle.