Make Cold Mixed Fruits Sago
This dessert is best enjoyed during warmer weather. It is a healthy snack suitable for those watching their weight and for those wishing to eat nutritious food for dessert. Best of all, it tastes delicious.
Ingredients
- 1 or 2 packets of fresh milk
- Sago
- 1 to 2 bowls of water
- 4 to 5 tablespoons of sugar
- Pandan leaves
- Fruit: watermelon, honeydew and mango
- Vanilla ice cream (optional)
- Ground peanuts (optional)
Steps
- Boil water in a pot filled to about a quarter of the pot's size. Add in the sago and simmer down the flame a little. Cover the pot with a lid and leave it aside until the next day for the sago to soften.
- Cut the watermelon, honeydew and mango into slices. Bite-size pieces are recommended, but you can also cut it into fun sizes and shapes for events. After that, keep the fruits in the fridge to keep them freshly chilled.
- Add in 2 bowls of water to boil, then pour in about 4 to 5 spoonfuls of sugar. Mix well till the sugar has melted totally.
- Add pandan leaves into the sugar mixture to make it taste better and have more fragrance.
- Pour milk into a bowl and add sugar mixture, fruits, and sago. The dessert is ready to be served.
- Finished.
Tips
- You can choose any variety of fruits to prepare the dessert – feel free to experiment with other mixed fruits according to your preference for a new taste.
- Try to choose the freshest fruits that you can find.
- This dessert is best served chilled, so having crushed ice-cubes in it is another alternative.
- To make the dessert more appealing and taste better, add 1 scoop of vanilla ice cream and some ground peanuts.
- The pandan's scientific name is P. amaryllifolius; "daun pandan" in Indonesian and "斑蘭 [bān lán]" in Mandarin.
Warnings
- Preparing the sugar mixture can be quite complicated; remember to taste the sweetness every time you pour in a spoonful of sugar and keep the flame at low heat.
- Try to maintain the level of the water while mixing the sugar with heat – if there’s too little, the sugar may turn to caramel and this will result a brownish or blackish tinge.
