Sunday, 29 January 2017

mango sago dessert + a hint of pineapple, a drizzle of maple

Mango and pineapple blended with coconut milk, with large tapioca pearls and maple syrup.

Happy New Year / Happy Chinese New Year, everyone!

Last year, I made a couple of simple goals for myself - grow and harvest my own vegetables, try some recipes from cookbooks that were gathering dust - and I'm happy to say that I succeeded on both counts. I also managed to complete a whirlwind of very belated Thailand travel posts, and I'm very pleased that I finally got them done!

Aside from these small achievements, I think, for me, 2016 was about becoming content with life again. As for 2017? I'm not sure, but I think it's about brewing change. Simon and I are looking into the possibility of buying a cute little apartment in Melbourne. We'll see what happens. It's okay if it takes longer than expected, or if plans change. Something that is for sure, though - I really, really need to get my way overdue Taiwan travel posts done. That's going to be my goal this year, hold me to it!

In the meantime, here's a maple pineapple mango sago pudding for you. I've always liked to order the little Hong-Kong-style mango sago desserts for yum cha in Australia, and this is my slightly different version of it. I used bigger tapioca pearls for extra chewiness, threw in a refreshing touch of pineapple, and added depth with the sweet complexity of maple syrup. Delicious!

Pineapple-mango sago pudding, sweetened with maple syrup.

maple pineapple mango sago pudding
(serves 4)

1/2 cup sago or tapioca pearls
2 cups mango (plus extra to stir through and garnish)
1/2 cup pineapple
1/3 cup coconut cream
1 cup water
pinch of salt
maple syrup, to taste (may substitute with palm sugar syrup or brown sugar syrup)

Bring 12 cups of water to boil in a large pot, add sago or tapioca pearls. Let it cook, partially covered, stirring from time to time, and adding more water if required, until the pearls are mostly translucent except for the tiniest speck. Turn off the heat, cover the pot, and let it sit until the pearls are completely translucent.
Drain off the cooking liquid, and thoroughly rinse the sago with cold water - I recommend using a fine sieve. Set aside.
Blend mango, pineapple, coconut cream, water and salt. Combine this mixture with the sago pearls and some additional small diced mango pieces.
If you use frozen fruit, you can serve this straightaway. Otherwise, let it chill in the fridge for a few hours.
Serve cold in individual bowls. Garnish with more mango pieces and add maple syrup to taste.

Note: If you have coconut milk instead of coconut cream, use 2/3 cup coconut milk and 2/3 cup water at the blending stage.

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