Friday, March 14, 2008

sago with mango and grapefruit

this is inspired by a delicious dessert i had when i was in kowloon a few years ago. it was served chilled and was very unusual with the grapefuit scattered through the liquid. chinese sago desserts have tended to have coconut milk as their liquid normally (which i am also very fond of), however, replacing it with orange juice makes the conclusion to the meal much lighter and very refreshing.

4 litres water
1 cup sago

sugar syrup
1/2 cup sugar, or to taste
400 ml water
400 ml orange juice

1 red grapefruit
1 firm mango

bring the water to a rapid boil. while stirring the boiling water, slowly sprinkle the cup of sago into the water. make sure none of the sago sticks to the bottom of the pan by stirring. once you have poured in all of sago continue stirring and let it boil for 1 minute. turn off the heat and put the lid on and let it sit for 5 minutes. stir the sago and turn the heat back on full for 1 more minute then turn the heat off and let it sit until the pearls are translucent, about 10 minutes. don't worry if you have a few pearls that are still white in the middle. pour the sago into a sieve and rinse under runnng water until the pearls have cooled.

sugar syrup
disslove the sugar in the extra water, then cool the sugar syrup in a fridge.

peel the grapefruit, remove the pith and then break the segments into small chunks. peel and cut the mango into small cubes.

combine the sago, sugar syrup, orange juice, mango and grapefruit and chill in the fridge before serving.

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