• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

China Sichuan Food

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan & Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • By Date
  • Newsletter
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipe Index
    • By Date
    • Newsletter
    • Pantry
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » dessert and bakery

    How to Cook Sago

    March 15, 2019 by Elaine 2 Comments | Jump to Recipe

    How to make famous Hong Kong style sago dessert at home with easy steps and two serving ways. Sago (西米) is made from sago palm tree stem starch. Although not native to China, we love to cook this as a dessert. Raw sago has a pure and lovely white color and cooked sago presents a lovely transparent color. Unlike the chewy boba balls made from tapioca starch, sago is much softer. 

    how to cook sago |chinasichuanfood.com

    In China, a dessert shop originated from Hong Kong has bought sago into our attention. One of their top popular dessert is mango sago (Chinese Name: 杨枝甘露). Traditional Hong Kong style mango sago use mango, coconut milk, cream, grapefruit or pomelo. Now, those yummy, soft and transparent pearls are served with other popular dessert ingredients (grassy jelly, tofu pudding, taro balls) in lots of restaurants as a basic dessert for form a great combination of flavors and texture.  Cook a sago dessert at home is easy and can be quite enjoyable in warm days.

    how to cook sago |chinasichuanfood.com

    Cook’s Note

    1. Cooking sago with a larger amount of water and higher fire (keep the liquid boiling) can save your time of stirring and watching. By the way, do not wash the sago pearls.
    2. Never cook sago along with your dessert. They can turn your dessert soup cloudy and starchy.
    3. Sago should be rinsed before adding to desserts for a clean texture and soaked in liquid after cooked. 

    How to cook sago 

    • ½ cup sago
    • water

    Bring a large pot of water to a boiling on medium to high fire. Place sago in.

    how to cook sago |chinasichuanfood.com

    Use high fire to re-boil the liquid and then use medium fire and keep the liquid boiling during the whole process. Give several stirs to make sure the pearls not sticky to the bottom.

    Cook for 20 minutes and cover the lid and let it stay for another 15 to 20 minutes. Check whether the peals are completely transparent. In most cases, they should be well cooked and transparent. If not, continue cooking with high fire for several minutes until well cooked.how to cook sago |chinasichuanfood.com

    Strain and rinse under running cold water to remove residual starch.how to cook sago |chinasichuanfood.com

    how to cook sago |chinasichuanfood.com

    During the time of cooking sago, blend the mango smoothie and tune the coconut milk. Once the sago is well rinsed, assemble as soon as possible.

    how to cook sago |chinasichuanfood.com

    how to cook sago |chinasichuanfood.com

    How to Cook Sago

    How to cook and serve mango
    Print Pin Rate
    Course: Dessert
    Cuisine: Chinese
    Keyword: dessert, sgao
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 263kcal

    Ingredients

    Sago

    • ½ cup sago
    • water

    Mango sago for 2 servings

    • 2 ripe large mango cubed and pick some beautifully cut for topping
    • ¼ cup coconut milk
    • ¼ cup evaporated milk or coconut milk if you prefer
    • Other seasonal fruits strawberries and kiwi fruit for decorating
    • 4-6 tbsp. cooked sago

    Coconut sago

    • 1 cup coconut milk
    • 4 tbsp. cooked sago
    • 2 tbsp. honey

    Instructions

    How to cook sago

    • Bring a large pot of water to a boiling on medium to high fire. Place sago in.
    • Use high fire to re-boil the liquid and then keep the liquid boiling during the whole process. Give several stir to make sure the pearls not sticky to the bottom.
    • Cook for 20 minutes and cover the lid and let it stay for another 15 to 20 minutes. Check whether the peals are completely transparent. In most cases, they should be well cooked and transparent. If not, continue cooking with high fire for several minutes until well cooked.
    • Strain and rinse under running cold water to remove residual starch.

    Mango sago

    • Blend mango cubes with milk and evaporated milk until really smooth in a blender.
    • Transfer to serving cups, scoop the cooked sago in and top with fruits.

    Coconut sago

    • Mix coconut milk with honey. You can chill this base for a chilled version. Add cooked sago and fruit cubes.

    Nutrition

    Calories: 263kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 4mg | Sodium: 39mg | Potassium: 342mg | Fiber: 1g | Sugar: 18g | Vitamin A: 930IU | Vitamin C: 31.3mg | Calcium: 64mg | Iron: 2.5mg
    Tried this recipe?Mention @ChinaSichuanFood or tag #ElaineCSF!

     

    how to cook sago |chinasichuanfood.com

    how to cook sago |chinasichuanfood.com

    « Salt and Pepper Ribs
    Olive Vegetable Fried Rice »

    You may also like

    Sheng Jian Bao--Pan-Fried Pork Buns

    Pan-Fried Pork Buns-Sheng Jian Bao Recipe

    September 21, 2014

    Spicy infused lamb|chinasichuanfood.com

    Spice Infused Lamb

    February 3, 2018

    Reader Interactions

    Comments

    1. Maureen Haslam

      March 27, 2020 at 3:39 am

      I need to save these recipes Thank you.

      Reply
      • Elaine

        March 27, 2020 at 8:37 am

        Which tool you use?

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, Welcome!

    Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

    Email List

    Subscribe Our Email list to get updates and recipes
    • Facebook
    • Google+
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 ChinaSichuanFood.com | All Rights Reserved