Sago pearls are not just for boba tea!!
Guavas in your dessert
With a floral and fruity aroma, guavas easily incorporate themselves in both sweet or spicy combinations. We have the guavas in a few different combinations on this blog so far
Each one as unique as it is brings out the best in the guava.
Today’s dessert, sago guava pudding works well with both red or white-fleshed guavas. It works well with ripe or overripe guavas too. Now that means none of the overripe guavas gets binned. The sweetness in the Sago guava pudding dessert can be controlled by the amount of syrup your want to incorporate in this dessert.
Enjoy the dessert as I reconnect with some of my long lost Filipino friends. When you try this dessert, tag us using #mildlyindian
See you at our next post
To soak the sago pearls
- 2 cups drinking water
- 1/2 cup tapioca pearls (sago)
for the pudding
- 1 cup guava (chopped)
- 1 can coconut milk
- 1 pinch salt
- 2 tbsp Palm Jaggery ( or sugar)
- 1 cup water
- Wash and soak the soago pearls for 3 hours so they soften.
- Wash the guavas and chop them in half.
- Scoop out the soft seeded portion inside and set aside.
- Chop the outer core tosmall bits.
- Once soft, drain the tapioca pearls and set it aside.
- In a deep saucepan, add the cup of water and the drained sago and bring to a boil.
- To this add the chopped guavas, salt and coconut milk.
- Let them simmer and cook the guavas and the sago.
- Add a additional 1/4 of water if the pudding looks too thick while cooking.
- Once the sago pearls are soft, stir in he palm jaggery and remove from heat.
- The dessert is now in pouring consistency.
- Chill the dessert to serve.