In my personal opinion, 杨枝甘露 = 蜜瓜西米露 in the eighties. Every decade will have their signature dish, and their due glory until a new dish comes along. Wouldn't you agree that life is pretty much the same too!
The original recipe uses coconut milk which impart a very sweet and aromatic flavour to the dessert but is very high in saturated fat. So I replaced it with yoghurt drink + fresh milk.
As I was tasting the dessert, I had the impulse to dash out of the door to get a pack of coconut cream... but again, its a choice - good food or healthy food.
It is quite easy to make this - the qty is used as a guide only. I add more sugar, less milk, more mango along the way until it taste the way I like!
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杨枝甘露
adapted from YumYum Magazine
What you need:
Haha, I forgotten about the mangoes!!!Ingredients:
Mangoes ~300g, puree
Mangoes ~200g, cubed
Pomelo 300g, segmented
Sago 100g
Mango Yogurt Drink 500ml
Sugar 2 tbsp
fresh milk, 100ml
To make:
To make:
prepare sago: soak rinsed sago in a pot for 30min. Add it into a big (I mean BIG) pot of boiling water. You need a big pot cos the sago will expand thrice the volume when done. Leave it to boil until the sago turn translucent, off the fire. Run the cooked sago under running water. Drained and set aside.
- Dissolve the sugar in fresh milk.
- Add (1) with mango puree, mango cubes, pomelo, sago and yoghurt drink into a big pot.
- Chill well before serving.
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BTW, I just decided to get some coconut milk tomorrow =p
BTW, I just decided to get some coconut milk tomorrow =p
Notes:
Pls use the above quantities as a guide. I have made so much changes as I progressed; expect the proportion may be way out.
Nice dessert. I think it will taste good too if replace by those evaporated carnation milk.
ReplyDeleteOh, I definitely want to try this!
ReplyDeleteHi AoE,
ReplyDeleteYou are right - I saw those in Hong Kong made using evaporated milk.
Hi Anncoo,
Try this but have some spare mango on hand cos I find the taste not strong enough... so I added more.
Cheers.
Hi Happy Cup,
ReplyDeleteI would like to pass you the 'Kreativ Award'. Do check my blog to see what it's all about. Thanks for the great recipes you've shared.
My colleague who had used this recipe told me her sago turned out like rice... Haha. I thought I share these pointers as I did with her this morning:
ReplyDelete1. do not soak for more than 30min. It will all turn mushy if too long. Can skip this step if no time, its ok; will just take a few more minutes to cook.
2. The water must be boiling when adding the sago, otherwise it will again turn all mushy.
3. The pot must be big – I use my tefal wok to cook 100g of sago. Besides having a large surface area, the back base also makes it easy for me to check if the sago has turned translucent.
4. Once it turn translucent, run it under cold/tap water to stop the cooking. This is to ensure the sago maintains the QQ texture.
Cheers!