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Recipe details are AI-generated from the video and may contain errors — for reference only.
After the water boils, add 100g of medium sago pearls, stir well with chopsticks and cover the lid; cook for 5 minutes stirring occasionally, then reduce to low heat and cook for another 10 minutes until the sago becomes translucent.
local_fire_departmentMedium to low heat, about 15 minutes in totalWatch out
Stir the sago occasionally while cooking, otherwise it will stick to the bottom and burn.
Turn off the heat and let it simmer with the lid covered for 10 minutes until the center of the sago is slightly white and translucent.
local_fire_departmentTurn off heatWatch out
Keep the lid tightly closed for the full 10 minutes, otherwise the center of the sago will remain uncooked with a hard core.
Pour the cooked sago into a strainer, rinse with running water and stir with a silicone spatula until cooled completely.
Watch out
Stir while rinsing with water, otherwise the sago will stick together into a clump.
Soak the sago in ice water for 5 minutes to make the texture chewy and refreshing, then drain the water and set aside.
Watch out
Do not soak in ice water for too long, otherwise the sago will absorb too much water and become mushy.
Add 400g of water into the saucepan and bring to a boil, add 55g of rock sugar, cover and cook until the rock sugar is completely dissolved in the water.
local_fire_departmentHigh heat to boilWatch out
The rock sugar must be completely dissolved before proceeding, otherwise the sweetness will be uneven.
After the rock sugar dissolves, pour in 400g of coconut milk and 1 cup of whole milk, add a pinch of salt for seasoning, and stir occasionally.
local_fire_departmentMedium-low heatWatch out
Stir occasionally after adding coconut milk and milk, otherwise it will easily stick to the bottom and burn.
When the coconut milk starts to steam and is about to boil, add the sago, stir thoroughly and it's done.
local_fire_departmentMedium-low heatWatch out
Do not boil heavily after adding sago to the coconut milk, otherwise the coconut milk will separate and lose its aroma.
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