Lychee Sago Cream荔枝西米露淡奶油
A classic Hong Kong chilled dessert featuring chewy sago pearls cooked in water, layered with sweet canned lychees and their syrup, topped with light whipped cream. The combination of textures—creamy, chewy, and fruity—makes this a refreshing treat perfect for warm weather.
01Ingredients
- 100g sago pearls
- 1000ml water
- 425g canned lychees in syrup
- 200ml heavy cream
- 10g icing sugar
- 1tsp vanilla extract
- 4 whole fresh lychees for garnish
- 4 sprigs fresh mint for garnish
Nutrition (per serving)287kcal
- Protein0.8g
- Carbs43.2g
- Fat12.1g
Fiber 0.3 gSodium 18 mg
02Steps
- Bring water to a boil in a large pot.
- Slowly add sago pearls to boiling water while stirring constantly to prevent clumping.
- Stir frequently and cook until sago pearls become translucent, about 15 minutes.
- Drain sago in a fine mesh strainer and rinse with cold water until cooled completely.
- In a separate bowl, whip chilled cream with icing sugar and vanilla extract until soft peaks form.
- Divide cooled sago pearls into serving bowls or glasses.
- Top each serving with canned lychees and pour some syrup over the sago.
- Spoon whipped cream generously on top of each dessert.
- Garnish each bowl with a fresh lychee and mint sprig. Chill until ready to serve.
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