Hong Kong Mango Pomelo Sago (Yeung Ji Gam Lau)
From the MolalaCook kitchen · 烘焙手記
Hong Kong Mango Pomelo Sago (Yeung Ji Gam Lau)
港式楊枝甘露
This chilled Hong Kong dessert pairs ripe mango and bittersweet pomelo with tiny sago pearls in a coconut and evaporated milk base.
▶ Watch the recipe
Before you begin
Finish the sago gently so the pearls stay separate. Remove the thin membrane from every pomelo segment. The loose flesh gives bright pops of juice in the sweet mango base.
Method 做法
Cook and rest the sago
Bring a pot of water to the boil. Add the sago and stir to loosen the pearls. When they are mostly clear with a small white centre, turn off the heat and cover. Let the residual heat finish them, then drain and rinse in cold water.
See this stage at 2:10 →
Prepare the fruit
Remove the thick peel and bitter membranes from the pomelo. Break the flesh into small clusters. Cut the mango flesh from the stones and reserve some neat pieces for serving.
See this stage at 3:33 →
Blend the mango base
Dissolve the sugar in the measured water and let it cool. Blend the remaining mango flesh with the coconut milk and evaporated milk until smooth. Stir in the sweetened water to taste.
Combine and chill
Fold the drained sago into the mango base with pomelo and mango pieces. Chill and serve in small bowls, with a little of the reserved fruit on top.
See this stage at 7:26 →
Watch & bake along
Hong Kong Mango Pomelo Sago (Yeung Ji Gam Lau)
✦When should I turn off the heat under the sago?+
Tools for this recipe
Blue & White Linglong Dessert Bowls, Plates & Spoon · 4.5 in Bowl (280 ml)
Serve individual portions in the dessert bowl.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
Copper Measuring Cups & Spoons · Complete 8-Piece Set
Portion small liquid measures and seasonings before mixing; weigh quantities given in grams.
