Dessert
Sago with Coconut and Black Bean
Ingredients: | |
|---|---|
Cock Brand small tapioca pearl (Sago), washed | ½ cup |
Water | 1¼ cup |
Sugar | 7 tbsp (more or less, to taste) |
Cock Brand palm sugar | ½ piece (more or less, to taste) |
Aroy-D Brand canned young coconut meat, julienne cut | ½ cup |
Cock Brand black bean, soaked in water overnight | 1½ – 2 cup |
Aroy-D Brand canned coconut milk for dessert | 1¼ cup |
Salt | ½ tsp |
Directions:
- 1. Boiled soaked black beans approximately 40 minutes to 1 hour or until soft. Remove from heat and wash with cold water. Set aside.
- 2. In a pot, boil 1¼ cups water with tapioca pearl over a medium heat until the tapioca pearl is partially translucent. If the boiling tapioca looks too thick, a little bit of water can be added.
- 3. Then, add 4 tbsp of sugar and shredded coconut meat. Mix well and set aside.
- 4. In another pot with medium to low heat, add coconut milk, cooked black beans, and salt. When the coconut milk is boiled, lower the heat down. Add 3 tbsp of sugar and ½ piece of palm sugar. Mix well.
- 5. Pour black beans with coconut milk into tapioca pearl pot. Mix well and serve immediately.
