Longan Sago Pudding
Longan is a fragrance juicy sweet tropical fruit. The flesh has a musky, sweet taste. In Thailand dried longan can be boiled with sugar and served with ice crushed to make a sweet longan drink. It is also used as part of dessert or even eaten fresh. In this recipe I will adapt from traditional longan with sticky rice to couple with sago and coconut cream.
Ingredients
1 cup fresh logan deseeded
¼ raw sugar
200 g sago
200 ml coconut cream
1 tsp rice flour
A pinch of salt
400 ml water
How to make
In a pot, add water and turn the heat up. Wait until the water is simmering.
Gradually add sago pearls into the pot while stirring. Once the sago pearls look clear with a small white dot inside, start adding sugar and keep stirring. If the mixture is too dry, add more water.
Turn off the heat and then add longan.
To make the coconut topping, add some coconut cream into a saucepan then add salt and flour, mix until combined. Turn on low heat and keep stirring until the mixture is slightly thickened. Then remove it from the heat.
To serve, add a portion of sago and top with coconut cream. This dessert is best served lukewarm or at room temperature. Enjoy!
