Quick & Easy Rose Pandan Coconut Sago
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 small servings
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Calories
139 kcal
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Course
Dessert
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Cuisine
Asian, Indonesian, Malaysian, Thai
Quick & Easy Rose Pandan Coconut Sago
Description
Quick & Easy Rose Pandan Coconut Sago is prepared by boiling small tapioca pearls until translucent, which results in a tender, chewy bite. These pearls get rinsed and cooled to remove excess starch before mixing with full-fat coconut milk for creaminess. Palm sugar is dissolved with a splash of water over gentle heat to make a syrup that imbues the dessert with deep sweetness and a subtle molasses note.
The dessert is brightened with the addition of pandan extract, a fragrant green flavor reminiscent of vanilla and grass, and rose syrup, which brings a floral aroma and a delicate rosy hue. Combined, these ingredients provide a sweet, pleasantly textured dish with exotic tropical flavors.
Served chilled or at room temperature, this sago pudding suits warm climates and can be portioned for individual servings or shared as part of a dessert spread. The recipe balances chewy, creamy, sweet, and fragrant characteristics in each spoonful.
Ingredients
- ¼ cup tapioca pearls small uncooked kind (do not use minute tapioca)
- 2.10 oz palm sugar finely chopped (or sub with coconut palm sugar)
- 2 tablespoon water cold
- ½ cup coconut milk full fat
- 1 tablespoon pandan extract store bought (or sub with vanilla extract)
- 1 tablespoon rose syrup store bought
Instructions
- In a medium size pot of water (about 5 cups of water), bring to a boil on high heat. Once the hot water reaches boiling point, add tapioca pearls. Reduce to medium heat or to a rolling boil, boil for 10 minutes uncovered. Stir occasionally. Then turn off the heat, cover and let it sit for another 10 minutes until the pearls have softened and are completely translucent. If you see a small white dot in the center of the pearls, let them sit in the hot water covered for another 2-3 minutes to become fully translucent.
- Strain the cooked pearls in a fine mesh sieve and rinse off the excess starch with cold running water until cool to touch. Shake out as much excess water and transfer to a large bowl.
- Add coconut milk to the cooked tapioca and mix well. Set aside.
- Heat a small non-stick pan on medium heat. Add palm sugar with water. Mix and simmer for 3-4 minutes until it thickens. Remove off heat and mix this syrup into the coconut sago mixture.
- Divide the sweet coconut sago mixture into two equal portions. To one portion, pandan extract. To the other portion, add rose syrup.
- To serve, equally divide the rose and pandan sago mixture between four dessert bowl or glasses. Mix to enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small servings
Amount Per Serving
Calories 139 kcal
% Daily Value*
| Calories | 139kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 33mg | 1% |
| Potassium | 64mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 10g | 20% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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