Ube Sago
This ube sago is a quick and easy dessert you can make after dinner. It takes about 30 minutes to make, but if you like it chilled, you'll have to refrigerate it for an hour or so. I don't like my sago to be too sweet so I'm only using ⅓ cup of ube halaya, but if you like it sweeter, you can add more.
Ingredients
- ⅔ cup small tapioca pearls
- ⅓ cup ube halaya (add up to ½ a cup if you like it sweeter)
- ½ cup milk
- ¾ cup coconut milk
- ½ teaspoon ube extract
- ½ teaspoon vanilla extract
For serving
- chopped fruit (strawberries, peaches, mango, etc..)
Instructions
- Bring a medium pot of water to a rolling boil. Add the tapioca pearls and stir it a few times so they don't stick immediately. Lower the heat to medium and let the pearls boil for 25 minutes until they are completely translucent. If there is a white dot in the center of the pearls, continue cooking until they're gone.
- When the tapioca is cooked, drain, rinse under cold water, and soak in a bowl of cold water. Set aside.
- In a large bowl, add the uba halaya. Slowly add the coconut milk and whisk vigorously until combined. Add the rest of the ingredients and stir until smooth.
- Now drain the tapioca and add it to the bowl. You can eat it immediately or refrigerate it for one hour if you like it cold. Optionally add some chopped fruit and enjoy!