aka 紫薯椰汁西米露. Purple yam (purple sweet potato) and sago in a coconut milk base. Served hot. Always a crowd favourite. You won’t regret this.

There are times when I feel cold but still have that craving for something sweet, but not wanting to eat cold desserts. This purple yam sago with coconut milk is always the answer to my problems. It’s a type of tong shui (糖水), which is a term for sweet hot soup that’s served as a dessert in Cantonese cuisine. Hot desserts are actually very common in Cantonese cuisine, especially during the cooler days.

I decided to use purple yam instead of taro or sweet potato because I find that purple yam tastes the best for this kind of dessert. Everyone also has some type of obsession over purple yam/purple sweet potato/ube, so this would definitely be a crowd pleaser, in terms of taste-wise and appearance-wise.

Tip: do NOT wash or soak the sago in advance. Sago is a type of starch like tapioca, and washing/soaking it will cause it to completely dissolve in water. To cook sago, you not only have to boil it, you also have to let it simmer in order for it to become completely transparent. If there are still white dots in the sago, that means it’s still not fully cooked yet!

If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!

Ingredients

70 g sago

500 g purple yam (chopped in small pieces)
600 ml water
50 g rock sugar

300 ml coconut milk

Instructions

Sago

Bring a pot of water to a boil. Add in the sago and cook it for 10 minutes over medium heat uncovered, while stirring occasionally so that it doesn’t stick to the bottom.
After 10 minutes, cover with a lid, and turn off the heat. Let it sit for 15-20 minutes. If the sago is still not fully transparent, repeat the previous steps again.

Pour out the sago and rinse it well under cold water. Drain and set aside. The sago is ready to use now.

Purple Yam Sago with Coconut Milk

In a pot, bring 600ml of water to a boil. Once the water has boiled, add in the rock sugar, and the purple yam. Cover and cook for 10 minutes or until softened.
Remove half of the purple yam onto a wide dish and use a fork/masher to mash it. Then, add it back into the pot, along with the coconut milk and cooked sago. Mix well and cook for 2-3 minutes, or until it comes to a boil and the mashed purple yam has completely dissolved. Serve and enjoy!

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Hello! I'm Lillie.

Purple Yam Sago with Coconut Milk