حلوى جوز الهند والجاكو بالكراميل الفاخرة
(Decadent Caramelized Pawpaw Coconut Sago Dessert)
(0 المراجعات)
المكونات
-
300 grams Ripe pawpaw (papaya)
(Peeled, deseeded and cut into cubes)
-
100 grams Small sago pearls
(Rinsed and soaked for 10 mins)
-
400 ml حليب جوز الهند
(Use full-fat coconut milk for creaminess)
-
100 grams سكر بني
(Packed for caramelization)
-
500 ml ماء
(For boiling sago pearls)
-
1/4 tsp ملح
(يوازن الحلاوة)
-
1 tsp مستخلص الفانيليا
(Adds aroma)
-
1 tsp قشور الليمون الأخضر
(For garnish and zestiness)
(Peeled, deseeded and cut into cubes)
(Rinsed and soaked for 10 mins)
(Use full-fat coconut milk for creaminess)
(Packed for caramelization)
(For boiling sago pearls)
(يوازن الحلاوة)
(Adds aroma)
(For garnish and zestiness)
التغذية
- الحصص: 4
- حجم الحصة: 1 وعاء (200 جرام)
- Calories: 350 kcal
- Carbohydrates: 60 g
- Protein: 3 g
- Fat: 10 g
- Fiber: 5 g
- Sugar: 40 g
- Sodium: 150 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 1 mg
التعليمات
-
1 - Prepare Sago Pearls:
Boil 500 ml water in a pot. Add rinsed sago pearls and cook on medium heat, stirring occasionally until translucent (about 10 mins). Drain and rinse with cold water. Set aside.
-
2 - Caramelize Pawpaw:
In a non-stick pan, melt brown sugar on medium heat until golden and bubbling. Add pawpaw cubes and gently toss to coat and soften slightly, approx 3-4 mins. Remove from heat.
-
3 - Infuse Coconut Milk:
In a saucepan, warm coconut milk with salt and optional vanilla extract over low heat. Do not boil. Keep warm.
-
4 - Combine Ingredients:
Mix cooked sago pearls gently into the warm coconut milk. Then fold in the caramelized pawpaw carefully to maintain texture.
-
5 - Plate and Garnish:
Spoon the coconut sago and pawpaw mixture into serving bowls. Optionally garnish with grated lime zest to add bright aroma. Serve warm or chilled.
Boil 500 ml water in a pot. Add rinsed sago pearls and cook on medium heat, stirring occasionally until translucent (about 10 mins). Drain and rinse with cold water. Set aside.
In a non-stick pan, melt brown sugar on medium heat until golden and bubbling. Add pawpaw cubes and gently toss to coat and soften slightly, approx 3-4 mins. Remove from heat.
In a saucepan, warm coconut milk with salt and optional vanilla extract over low heat. Do not boil. Keep warm.
Mix cooked sago pearls gently into the warm coconut milk. Then fold in the caramelized pawpaw carefully to maintain texture.
Spoon the coconut sago and pawpaw mixture into serving bowls. Optionally garnish with grated lime zest to add bright aroma. Serve warm or chilled.
المزيد عن : حلوى جوز الهند والجاكو بالكراميل الفاخرة
Overview
Caramelized Pawpaw and Coconut Sago is a luscious, tropical inspired dessert showcasing Southeast Asia’s tropical fruits and textures. The creamy, subtly fragrant coconut milk sago serves as a rich base, while caramelized pawpaw adds a sweet, tender complexity to the dish.
Ingredients Insight
Pawpaw (papaya) is prized regionally, known for its sweet, buttery texture and tropical fragrance. Sago pearls provide a chewy, translucent contrast, admired in many Southeast Asian desserts for their unique mouthfeel. Coconut milk delivers a velvety richness that balances the sugar’s deep caramel notes.
Preparation & Culture
This dessert reflects regional dessert traditions in Singapore and Malaysia, where ingredients like sago and coconut milk are staples. The caramelization of fruit introduces a nuanced flavor layer often seen in advanced home-cooked and street vendor specialties.
Tips & Variations
Use ripe but firm pawpaw to prevent mushiness upon caramelization. For a zingy twist, zest lime or add a splash of fresh calamansi juice before serving. Vanilla extract adds aromatic complexity but is optional.
Serving & Storage
Serve warm to highlight the comfort of caramel or chilled for a refreshing tropical dessert. Leftovers can be refrigerated but best eaten within two days to preserve texture.
Enjoy this elegant dessert as a post-meal treat or a sweet snack bringing the essence of tropical Southeast Asia into your kitchen.
