Sago Pudding from Yum Cha

Indulge in the velvety delight of Sago Pudding, a beloved dessert from the world of yum cha that combines creamy coconut milk with the delicate chewiness of sago pearls. This Asian-inspired treat is sweetened with rich palm sugar and infused with the warm essence of vanilla, creating a perfect balance of flavors. The step-by-step recipe includes tips for achieving the ideal texture, with tapioca pearls cooked to translucent perfection and gently simmered in a luscious coconut base. Serve this chilled pudding on its own or garnish with fresh mango slices for a refreshing tropical twist. Perfect for entertaining or as a comforting dessert, this gluten-free recipe is a must-try for fans of Asian cuisine!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 150 grams Small tapioca pearls (sago)
• 1.5 liters Water
• 400 milliliters Coconut milk
• 120 grams Palm sugar
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 1 pinch Salt
• 0 Fresh fruit or mango slices (optional, for garnish)

Directions

Step 1

Rinse the tapioca pearls under cold water, then drain them well to remove excess starch.

Step 2

In a medium-sized pot, bring 1.5 liters of water to a boil. Add the tapioca pearls and stir immediately to prevent sticking.

Step 3

Lower the heat to a gentle simmer and cook the tapioca pearls for 10-12 minutes, stirring frequently. The pearls should turn translucent with a slight white center when they are partially cooked.

Step 4

Turn off the heat, cover the pot with a lid, and let the tapioca sit for 10 minutes. During this time, the pearls will fully cook and become completely translucent.

Step 5

Drain the cooked tapioca pearls in a fine mesh strainer and rinse them under cold running water to remove excess starch. Set aside.

Step 6

In a separate pot, combine the coconut milk, palm sugar, granulated sugar, vanilla extract, and a pinch of salt. Heat the mixture over medium heat, stirring frequently, until the sugars have dissolved completely.

Step 7

Add the cooked tapioca pearls to the coconut milk mixture, and cook over low heat for an additional 5-7 minutes, stirring gently to combine. The mixture should thicken slightly.

Step 8

Remove the sago pudding from the heat and let it cool for a few minutes before pouring into serving bowls or ramekins.

Step 9

Once cooled to room temperature, cover the bowls with plastic wrap and refrigerate for at least 2 hours or until the pudding is chilled and set.

Step 10

Serve the sago pudding cold with fresh fruit or mango slices as a garnish, if desired.

Nutrition Facts

Serving size	(2320.8g)

Amount per serving	% Daily Value*
Calories	1311.4

Total Fat 1.5g	0%
Saturated Fat 0.7g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 146.1mg	0%
Total Carbohydrate 328.8g	0%
Dietary Fiber 3.0g	0%
Total Sugars 192.6g
Protein 1.1g	0%

Vitamin D 0IU	0%
Calcium 166.5mg	0%
Iron 5.0mg	0%
Potassium 2149.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 1.0%

Protein: 0.3%

Carbs: 98.7%