Ingredients: Sago (Tapioca starch), Coconut milk powder (Coconut cream, Maltodextrin), Sodium Caseinate (Pasting Agents)).

Specifications: 100g x 12 packs

Storage period: 18 months

Origin: Sago (Thailand), Coconut milk powder (Philippines)

 

Sago in Coconut Milk Dessert Preparation

Ingredients:
1 pack of sago, 1 pack of coconut milk powder, sugar

Instructions:

1. Bring 6 rice-cups of water to a boil. Add the sago and cook until they are about 90% transparent. Turn off the heat and let them sit covered until fully transparent. (Do not leave them too long, or they may become mushy.) Drain and rinse with cold water. Set aside.

2. Bring 10 rice-cups of water to a boil. Add sugar and stir to make a syrup. (Adjust the amount of sugar according to your preferred sweetness.)

3. Dissolve the coconut milk powder in 1 rice-cup of warm water (about 70°C) until completely smooth. Strain through a fine sieve and pour into the sugar syrup. Add the cooked sago pearls and mix well. Your fragrant coconut milk sago dessert is ready to serve.

Note:
Can be served hot or cold. It is rich and aromatic when served warm, and even more delicious when chilled. You may also add diced fruits according to personal preference.

 

Storage: Do not place under direct sun beam and at a damp place (After opening, please finish it as soon as possible.) to avoid deterioration.

Allergy information: Contains Coconut and Milk ingredients. May contain traces of Wheat, Gluten, Soybean and Sesame.