Malaysian•indulgent
Jackfruit Sago Dessert
Jackfruit Sago Dessert, a Southeast Asian sweet soup consisting of nangka (jackfruit) and sago in a fragrant coconut sauce. Delicious served warm or cold.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup sago (or tapioca pearls (40g))
- 2½ cups coconut milk ((600ml))
- 1 pandan leaves
- 1/3 cup sugar ((70g))
- ¼ tsp salt
- 1 cup jackfruit ((nangka) peeled, seeded, and cut into ½ inch strips (150g))
- 1 cup crushed ice ((optional))
Instructions
- 1
Cook sago (or tapioca pearls) in a pot of boiling water until translucent. Sago is cooked when center is no longer opaque, about 8 minutes. Pour sago into a sieve and rinse under running water to remove excessive starch. Drain well.
- 2
Combine coconut milk, pandan leaf, sugar, and salt in a medium size saucepan. Bring to a boil over medium low heat. Stir to dissolve sugar and salt.
- 3
Add jackfruit and cooked sago (or tapioca pearls). Bring it back up to a boil. Turn off stove.
- 4
Serve warm in small bowls or cold with crushed ice.