Purple Sweet Potato Sago with Coconut Milk 紫薯西米露

This vibrant Hong Kong dessert features tender purple sweet potato chunks and chewy sago pearls swimming in a rich and creamy coconut milk base. It's a delightful treat that's both comforting and refreshing.

Nutrition (per serving)

Ingredients

• 300 grams purple sweet potato, peeled and diced
• 100 grams small sago pearls
• 400 ml coconut milk
• 800 ml water (for cooking sago)
• 80 grams sugar
• 200 ml water (for sugar syrup)
• 1/4 teaspoon salt

Steps

1. Steam the purple sweet potato until very soft.
2. Bring a pot of water to a boil. Add the sago pearls and cook until translucent with only a tiny white dot in the center.
3. Remove the sago from heat, cover, and let it sit for a few minutes until completely translucent.
4. Drain the sago and rinse thoroughly under cold water to remove excess starch. Set aside.
5. In a small saucepan, combine water and sugar. Heat until the sugar dissolves completely. Add salt and stir.
6. In a large bowl, combine the cooked purple sweet potato, drained sago pearls, coconut milk, and sugar syrup. Stir gently to mix.
7. Serve the dessert warm or chilled.

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