Purple Sweet Potato Sago with Coconut Milk紫薯西米露
This vibrant Hong Kong dessert features tender purple sweet potato chunks and chewy sago pearls swimming in a rich and creamy coconut milk base. It's a delightful treat that's both comforting and refreshing.
01Ingredients
- 300 grams purple sweet potato, peeled and diced
- 100 grams small sago pearls
- 400 ml coconut milk
- 800 ml water (for cooking sago)
- 80 grams sugar
- 200 ml water (for sugar syrup)
- 1/4 teaspoon salt
Nutrition (per serving)284kcal
- Protein1.8g
- Carbs52.3g
- Fat6.2g
Fiber 1.9 gSodium 98 mg
02Steps
- Steam the purple sweet potato until very soft.
- Bring a pot of water to a boil. Add the sago pearls and cook until translucent with only a tiny white dot in the center.
- Remove the sago from heat, cover, and let it sit for a few minutes until completely translucent.
- Drain the sago and rinse thoroughly under cold water to remove excess starch. Set aside.
- In a small saucepan, combine water and sugar. Heat until the sugar dissolves completely. Add salt and stir.
- In a large bowl, combine the cooked purple sweet potato, drained sago pearls, coconut milk, and sugar syrup. Stir gently to mix.
- Serve the dessert warm or chilled.
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