Lychee Sago Dessert

by ParvathyT S
A chinese dessert, with sago lychees and coconut milk
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 1 cup
  • Coconut milk - 1 Cup
  • Water - 1 cup
  • Cardomom(crushed) - 1/2 tsp
  • Sugar - 1/2-1 cup
  • Sago - 1/2 cup
  • Lychee - 12-18 nos
  • Essence as you wish(optional) -
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Milk - 1 cup
  • Coconut milk - 1 Cup
  • Water - 1 cup
  • Cardomom(crushed) - 1/2 tsp
  • Sugar - 1/2-1 cup
  • Sago - 1/2 cup
  • Lychee - 12-18 nos
  • Essence as you wish(optional) -
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Soak sago in water and keep a side for 20 minutes.
  2. After 20 minutes, drain it and set aside.
  3. Mix water and milk in a container and bring it to a boil.
  4. Once the mixture begins to boil, simmer the flame.
  5. Add the coconut milk, sugar and the cardamom and stir it occasionally till the sugar had dissolved. :- If using essence, add it at this stage.
  6. Add the soaked sago and heat it till the sago turns translucent. :-This indicates the sago is cooked.
  7. Cool the mixture and place it in the fridge. :- So that its completely cold when you add the lychee.
  8. Split the whole lychee into 4 and keep aside.
  9. Once the milk mixture is cold, add the lychee into it and place it back into the fridge.
  10. :- Serve it cold!!!
  11. :- Certain times, when using tinned lychee, the recipe should be done without milk..so then when adding the tinned lychee`s, the syrup can be used which increases the flalvour of the dessert.
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1 comment

curryadmin
amita October 11, 2012 - 6:26 pm

I have made this without the lychee before and I assume the lychee will gice it another dimension. However, in your after note, I think you meant to say that if using canned lychess, forgo the sugar and not the MILK! Hope I am right so other people don t follow it blindly. Thank you for the recipe!

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