Chilled Coconut Sago with Purple Yam and Taro Cubes 紫薯芋頭椰汁西米露

A refreshing Cantonese dessert featuring chewy sago pearls, creamy coconut milk, and tender cubes of purple yam and taro, served chilled.

Nutrition (per serving)

Ingredients

• 100g small sago pearls
• 800ml full-fat coconut milk
• 200ml evaporated milk
• 100g rock sugar (or to taste)
• 300ml water
• 150g purple yam, peeled and diced into 1cm cubes
• 150g taro, peeled and diced into 1cm cubes

Steps

1. Bring a pot of water to a rolling boil. Add sago pearls and cook for 15-20 minutes, or until translucent with a tiny white dot in the center. Stir occasionally to prevent sticking.
2. Drain the cooked sago pearls and rinse them thoroughly under cold running water to remove excess starch and stop the cooking process. Set aside.
3. Place the diced purple yam and taro cubes in a steamer. Steam for 10-15 minutes, or until fork-tender.
4. In a saucepan, combine coconut milk, evaporated milk, rock sugar, and water. Heat over medium-low heat, stirring until the rock sugar completely dissolves. Do not boil. Let it cool down to room temperature.
5. Once the coconut milk base has cooled, add the rinsed sago pearls, steamed purple yam cubes, and steamed taro cubes. Stir well to combine. Transfer the dessert to a large bowl or individual serving bowls and refrigerate for at least 2 hours before serving.

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