Papaya Sago with Coconut Milk and Grass Jelly 木瓜椰汁西米露伴涼粉

A refreshing and sweet Hong Kong dessert featuring diced ripe papaya, chewy sago pearls, and smooth grass jelly, all immersed in a creamy blend of coconut milk. This chilled treat is perfect for cooling down on a warm day.

Nutrition (per serving)

Ingredients

• 100g small sago pearls
• 500g ripe papaya, peeled, deseeded, and diced
• 400ml coconut milk
• 150ml evaporated milk
• 60g granulated sugar (adjust to taste)
• 500ml water (for cooking sago)
• 200g ready-to-eat grass jelly, diced

Steps

1. Bring water to a boil in a pot. Add sago pearls and cook until they become translucent with a small 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 prevent sticking. Transfer to a bowl and chill in the refrigerator.
3. Peel, deseed, and dice the ripe papaya. Dice the ready-to-eat grass jelly.
4. In a large bowl, combine coconut milk, evaporated milk, and granulated sugar. Stir until the sugar is fully dissolved.
5. Add the chilled sago pearls, diced papaya, and diced grass jelly to the milk mixture. Stir gently to combine all ingredients.
6. Cover the bowl and chill in the refrigerator for at least 2 hours to allow the flavors to meld and for the dessert to be thoroughly cold. Serve chilled.

Related recipes

More Hong Kong recipes

Stir-fried Long Beans with Preserved Olive Vegetables and Minced Garlic Roast Duck Rice Yuenyeung Money Bag Tripe Stir-fried Spring Vegetables with Bean Sprouts, Crispy Garlic and Salted Fish Stir-fried Beef with Broccoli in Oyster Sauce