How to make the popular Chinese dessert Mango Pomelo Sago at home? Simple recipe and steps.

Mango pomelo sago is a type of contemporary Hong Kong dessert. This dessert is featuring with mango, pomelo and sago. Invented in 1984 by Lei Garden, it has sustained its popularity up till now. This dessert can be found in the menu of many Chinese restaurants and dessert stores in Hong Kong. In this video, we would like to share with you how to make the popular Chinese Dessert Mango Pomelo Sago at home. With simple steps, you can enjoy this yummy Chinese dessert dim sum. The recipe is simple and you can do it at home easily.

Ingredients of Mango Pomelo Sago:
3 pieces Mango (Suggest to use Philippine Mango)
1/2 Pomelo (Suggest to use Thailand Pomelo)
100g Sago
200ml Coconut Milk
300ml Milk
200ml Drinking Water
60g Sugar

Methods for making Mango Pomelo Sago:
1. Cook sago in boiling water until it turns to be transparent and soak in cold water for a few minutes. Then store it in refrigerator.
2. Add sugar, milk and coconut milk into water and boil it until sugar is dissolved. Place in refrigerator when cool.
3. Slice off the top of the pomelo. Make vertical slits along the sides of the pomelo. Using your hand, peel off the skin working from the top to bottom. Peel away the white membrane from 3 wedges of pomelo and remove the pomelo sacs. Loosen the pomelo sacs and set aside.
4. Reserve half of the cubed mango and set aside for use as toppings for the dessert. Blend the rest of the mango into smoothie.
5. Mix mango smoothie, pomelo sacs and sago into coconut milk.
6. Chill in refrigerator 1-2 hours for better taste and serve. Add mango cubes on top for garnishing.

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We can use grapefruit to replace pomelo if you like:
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Taiwanese learn how to cook Mango Pomelo Sago at home.
   • 夏秋季節必吃！自製楊枝甘露港式糖水！小資少女不專業自理餐時間 EP8｜白癡公主  

The secrets for how to cooking sago:
   • 【西米糖水】賣西米老闆娘親授的煮西米秘技和西米的正確做法! 原來這麼簡單容...  

【The Secret of Cooking Sago】Sago cooking skills taught by sago shop owner! It turned out to be so easy!

Today I want to share with you the secret of cooking sago. This is a secret cooking technique taught by an owner who has been selling sago for more than 30 years. Cooking sago seems simple, but there are many details to pay attention to. Otherwise, cooking sago is either sticky or under-cooked, which can make a pot of sago miserable, sometimes really discouraging.

The first secret told by the sago owner is that sago can't be soaked or washed in advance, because sago is made of powder, soaking or washing in advance will make sago completely dissolved in water.

The second secret of cooking sago is that sago is not cooked, but cooked by simmering, that is, sago is cooked with the remaining heat in the pot. After the water is boiled, put the sago in and cook it. Be sure to stir at the beginning to avoid sticking to the pan.

The third secret for sago cooking is to wait for the sago to boil, then we turn off the heat and simmer for about 15 to 20 minutes, remember not to open the lid. If it is still not ripe, we repeat it again, until the white dot in the middle of sago disappears. Then we pour out the cooked sago and flush it with cold water.

We can put the cooked sago in any dessert sugar water we like, for example like “Taro Sago with Coconut Milk'', how can we not eat with this delicious sago!

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