Sagu Tapioca Dessert

The tapioca pearls become clear and almost transparent when cooked, offering a unique gelatinous texture and a neutral taste. Often referred to as sweet caviar, these pearls can be prepared in a variety of ways – with fruit juices like grape, orange, or pineapple, or using milk.

The emblematic dish known as the “tapioca pearls in red wine” was introduced by German immigrants using tiny cassava pearls and Italian wine-making techniques. This fusion inspired the creation of the Sagu Tapioca Dessert, a delightful cultural blend.

In this method, sago is cooked in a manner similar to a sweet halwa. The sago is boiled in a liquid enriched with caramelized sugar and infused with saffron, rose water, and cardamom until it transforms into a luscious, gloopy mass. Although it requires time and patience, the end result is truly stunning.

I was thrilled to complete this dessert, especially after considering a local rice pudding called Ferni. When I found the pack of sago (tapioca pearls) in my cupboard, I knew I had to create the long-coveted Sagu Dessert.

Print Recipe

Tapioca Pearls Sagu Dessert

Dessert – European

Serves: 8

Prep Time: 20 minutes – Cooking Time: 20 minutes – Total Time: 40 minutes

A delightful European-inspired treat, this Sagu Tapioca Dessert features tender tapioca pearls enveloped in a rich coconut cream sauce delicately spiked with vanilla and coconut sugar, reminiscent of traditional halwa.

Ingredients

• 2 cups tapioca pearls
• 4 cups water
• Coconut cream Sauce:
• 1 can coconut milk
• 1/2 cup coconut sugar
• 1 tablespoon rice starch
• 1/2 vanilla stem
• 1/2 cup water

Instructions

1

In a pot, bring 4 cups water to a boil and add the tapioca pearls. Cook until they become nearly clear and transparent.

2

Remove the pearls and drain the water. Optionally, rinse with cool water.

3

Fill a shallow dessert cup with the cooked tapioca pearls, allowing them to take on the cup's shape as they cool and set.

4

Transfer the set pearls from the cup to a serving plate or banana leaves.

5

Drizzle a few tablespoons of the coconut cream sauce over the sagu pearls before serving.

To make sauce:

6

Place a pot over medium heat and add 1/2 cup water. Bring it to a boil.

7

Slice the vanilla pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the water. Simmer for 15 minutes to infuse the flavor.

8

Add the coconut sugar and coconut milk, and bring the mixture to a gentle simmer.

9

In a separate bowl, thoroughly dissolve the rice starch in water.

10

Once the liquid starts boiling, stir in the dissolved rice starch and continue stirring until the cream thickens. Remove from heat.

Nutrition

• 242.0 Calories
• 49.0g Carbohydrates
• 0.0mg Cholesterol
• 12.1g Fat
• 2.0g Fiber
• 2.0g Protein
• 8.0mg Sodium
• 0.0g Trans fat

Notes

Garnish the dessert with fresh fruits or a sprinkle of grated coconut powder to add an extra touch of flavor and texture.