Papaya Sago with Coconut Milk and Grass Jelly木瓜椰汁西米露伴涼粉
A refreshing and sweet Hong Kong dessert featuring diced ripe papaya, chewy sago pearls, and smooth grass jelly, all immersed in a creamy blend of coconut milk. This chilled treat is perfect for cooling down on a warm day.
01Ingredients
- 100g small sago pearls
- 500g ripe papaya, peeled, deseeded, and diced
- 400ml coconut milk
- 150ml evaporated milk
- 60g granulated sugar (adjust to taste)
- 500ml water (for cooking sago)
- 200g ready-to-eat grass jelly, diced
Nutrition (per serving)285kcal
- Protein2.8g
- Carbs48.2g
- Fat8.9g
Fiber 1.2 gSodium 45 mg
02Steps
- Bring water to a boil in a pot. Add sago pearls and cook until they become translucent with a small white dot in the center. Stir occasionally to prevent sticking.
- Drain the cooked sago pearls and rinse them thoroughly under cold running water to remove excess starch and prevent sticking. Transfer to a bowl and chill in the refrigerator.
- Peel, deseed, and dice the ripe papaya. Dice the ready-to-eat grass jelly.
- In a large bowl, combine coconut milk, evaporated milk, and granulated sugar. Stir until the sugar is fully dissolved.
- Add the chilled sago pearls, diced papaya, and diced grass jelly to the milk mixture. Stir gently to combine all ingredients.
- Cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld and for the dessert to be thoroughly cold. Serve chilled.
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