Hong Kong-style sago pudding
This sago pudding from Chinese-ish comes together incredibly quickly. It's mostly just a case of mixing sweet mango purée into cooked sago pearls and drizzling with coconut milk. It's a very refreshing, summery pudding and one of the quintessential flavours of Hong Kong.
This recipe is taken from Chinese-Ish by Rosheen Kaul and Joanna Hu (Murdoch Books, £22). Photography by Armelle Habib.
The bright, fruity and rich flavours of this sago pudding are reminiscent of mango pudding. The pops of citrus from the pomelo, and the chunks of sweet mango, make this one of my favourite desserts of all time, particularly during mango season. If you have difficulty finding pomelo, ruby grapefruit is a good substitute.
NOTE
To prepare the pomelo, break it into segments, peel off the membrane (pith) and discard, then separate the pulp.
Ingredients
Metric
Imperial
- 250g of mango, diced, plus extra to serve
- 80ml of evaporated milk
- 1 tsp caster sugar, to taste (optional)
- 60g of sago, cooked according to the packet instructions
- 2 1/2 tbsp of coconut milk
- 2 tbsp of pomelo pulp
Method
Place the mango, evaporated milk and 80ml water in a food processor and blitz into a puree. At this point, taste for sweetness. If the mango is lovely and sweet, don’t add any additional sugar. Otherwise, add the caster sugar and blitz once more in the food processor, until the sugar has completely dissolved
- 250g of mango, diced, plus extra to serve
- 80ml of evaporated milk
- 1 tsp caster sugar, to taste (optional)
To assemble, stir the sago and mango puree together to combine. Divide between two chilled serving bowls and drizzle with the coconut milk. Garnish with the extra diced mango and plenty of pomelo pulp
- 2 1/2 tbsp of coconut milk
- 2 tbsp of pomelo pulp
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