Sago tongshui

This is one of the first Chinese desserts I learnt to make and which my Mum used to make on a regular basis while we were at school.  It's comfort food for me.  Its simple, quick and delicious hot or cold.  There are many variations to this and you can add sweet potato, mango, mung beans, taro, sweetened corn kernels.  I prefer mine with mung beans and lots and lots of sago.

Sago tong shui

Serves 4-6




Ingredients

• 100g sago
• 150-175g rock sugar (personal preference)
• 2.5 cups water
• 1/2 cup evaporated milk
• 3/4 cup coconut milk

Method

1. Soak the sago in a saucepan of boiling water for 15 minutes, stirring occasionally.
2. Drain the sago, return it to the saucepan and cover it with water.  Boil until it's almost cooked, stirring occasionally.  While cooking, the sago will go from white to clear.  Take it off the heat when there's only a small white dot in the sago, and drain while rinsing it under tap water -- this will complete the cooking process and make the sago completely clear.   Set sago aside.
3. Boil the 2.5 cups of water in a saucepan over high heat and add the rock sugar.  Cook until it dissolves.  Turn the heat down to medium and add the sago, stirring until it boils again
4. Remove from heat and stir in the evaporated milk and coconut milk.  Serve hot or refrigerate for 6 hours to serve it cold.

If you want to add mung beans, cook the beans or peas for about 15-20 minutes while the sago is soaking and then add it in at the same time as adding the sago in Step 3.