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Ginataang bayabas
mildlyindian
Refreshing Asian dessert made with Sago and guava cooked in coconut milk.
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Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Soaking time for the dry sago pearls.
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course
Dessert, Sweets and savories
Cuisine
Asian, Fusion, gluten free, One pot, Vegan
Servings
4
people
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
The scooped inner flesh can be used to prepare
the guava fresca
or the
chilli peru popsicles.
Keyword
guava recipes
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