Coffee Sago Recipe

If you’ve ever consumed sago in any form, chances are you’ve had the classic mango sago. Inspired by its popularity and deliciousness, I wanted to recreate a coffee rendition of sago, and it turned out to be just as refreshing and tasty. If you are ever feeling experimental, definitely try out this dessert! This recipe is for coffee sago, but I will link my coffee jelly to a separate post!

What is Sago?

Sago is a starchy substance extracted from palm trees, notably the sago palm. The pearls are translucent and chewy, with a texture similar to tapioca pearls. It is often used in many Asian dishes, but one of the most popular desserts is mango sago, which originated from Hong Kong but is evidently popular in many Asian countries such as Singapore, Thailand, the Philippines, and others.

Sago Macronutrients

Sago is predominately a mixture of starch and water, so it lacks other nutrients.

Per 100 grams: 355 calories, 94 grams carbs, 0.2 grams protein, 0.2 grams fat, 0.4 grams fiber

Coffee Sago Recipe Ingredients:

• 1 can Binggrae Coffee Milk: This is my favorite brand of coffee milk. It is a Korean brand and I love the sweetness and the coffee flavor from it.
• 1/2 cup sago
• 1 cup nata de coco: A coconut gel that formed during the fermentation of coconut water.
• 1 cup coffee jelly, cut into pieces: I will link my recipe to how to create this. In a nutshell, I used agar, espresso, and coffee to make coffee jelly.

Instructions:

Cook sago according to package instructions.

In a mixing bowl, combine the sago, nata de coco, and coffee jelly pieces.

Pour the Bingrae Coffee Milk over the sago mixture.

Gently stir until all ingredients are evenly distributed.

Chill in the fridge until set.

Enjoy! 

Coffee Sago Recipe Video

@asipoftexas

Coffee Sago #coffee #coffeeaddict #coffeetok #sago #homecafe #coffeemilk #koreancoffeemilk

♬ original sound – GIRLS MODE