Ube Sago
This Ube Sago is my go-to when I want something <strong>cold, chewy</strong>, and <strong>refreshing</strong> without doing too much. It's <strong>creamy, simple to mak</strong>e, and always big hit at any get-together!
- Prep time
- 30 min
- Cook time
- 21 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/3 cup uncooked mini sago pearls
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/4 cup ube condensed milk, to taste (can be substituted with regular condensed milk mixed with 1 teaspoon ube extract)
- 1/2 cup cubed mango
- 1/2 cup cubed strawberry
- 1/2 cup nata de coco
- 1/2 cup macapuno strips
Instructions
- 1
Bring a pot of water to a boil. Add in the sago pearls and cook on medium heat for 15 minutes, stirring occasionally to prevent the bottom from sticking.
- 2
After 15 minutes, remove from the heat and cover with a lid. Continue to cook the pearls, stirring occasionally, for an additional 5 to 10 minutes, or until the pearls are translucent.
- 3
Drain the boiling liquid. Rinse the pearls under cold water to stop the cooking process and to retain their chew. Set aside
- 4
In a medium mixing bowl, combine together the coconut milk, evaporated milk, and ube condensed milk. Mix well to combine until smooth.
- 5
To a large serving bowl, add in the cooled sago pearls, mango, strawberry, nata de coco, macapuno strips, and ube mixture. Mix well to combine.
- 6
Taste and adjust with more condensed milk to preference. Add additional evaporated milk if desired for a lighter consistency. Let chill in the fridge for 30 to 60 minutes prior to serving.