Why make this recipe
Ube Sago is a delightful dessert that combines the unique flavor of ube, or purple yam, with chewy tapioca pearls and creamy coconut milk. It’s a fun and colorful treat that is popular in many Asian countries. This dish is not only delicious but also visually appealing, making it perfect for gatherings, parties, or just a sweet snack at home. Plus, it’s a great way to explore Filipino flavors and introduce something new to your friends and family.
How to make Ube Sago
Ingredients:
- 2/3 cup small tapioca pearls
- 1/3 cup ube halaya (add up to 1/2 a cup if you like it sweeter)
- 1/2 cup milk
- 3/4 cup coconut milk
- 1/2 teaspoon ube extract
- 1/2 teaspoon vanilla extract
- Chopped fruit (strawberries, peaches, mango, etc.)
Directions:
- Bring a medium pot of water to a rolling boil.
- Add the tapioca pearls and stir a few times so they don’t stick together.
- Lower the heat to medium and let the pearls boil for about 25 minutes until they are completely translucent. If there is a white dot in the center, continue cooking until it disappears.
- Once the tapioca is cooked, drain it and rinse under cold water. Soak it in a bowl of cold water and set aside.
- In a large bowl, add the ube halaya. Slowly mix in the coconut milk while whisking until smooth.
- Add the rest of the ingredients to the bowl and stir until well combined.
- Drain the tapioca again and add it to the bowl. You can eat it right away or refrigerate it for one hour if you prefer it cold. Optionally, add some chopped fruit to serve and enjoy!
How to serve Ube Sago
Ube Sago can be served in small bowls or cups. It looks wonderful topped with chopped fruit for added flavor and texture. You can enjoy it warm or chilled, depending on your preference. This dessert is perfect for sharing, making it a great choice for parties or potlucks.
How to store Ube Sago
If you have leftovers, store Ube Sago in an airtight container in the refrigerator. It’s best to consume it within a few days. If the texture becomes too thick, simply add a splash of coconut milk or milk to loosen it up before serving again.
Tips to make Ube Sago
- Make sure to stir the tapioca pearls while they cook to prevent sticking.
- If you want a sweeter dish, feel free to add more ube halaya or a little sugar.
- Experiment with different fruits for topping; citrus fruits like mango and strawberries add a nice contrast to the ube.
Variation
For a different take on Ube Sago, you can include a splash of lime or lemon juice for a tangy flavor. You could also use other types of fruit or even add some nuts for crunch.
FAQs
1. Can I use fresh ube instead of ube halaya?
Yes, you can use fresh ube by steaming or boiling it until soft, then mashing it. Adjust the sweetness as needed.
2. Is Ube Sago gluten-free?
Yes, Ube Sago is gluten-free as it is made with tapioca pearls and other gluten-free ingredients.
3. Can I make Ube Sago ahead of time?
Definitely! You can prepare it a day in advance and store it in the refrigerator. Just remember to give it a little stir before serving.
Ube Sago
Ube Sago is a colorful dessert featuring ube, chewy tapioca pearls, and creamy coconut milk, perfect for gatherings or a sweet snack.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2/3 cup small tapioca pearls
- 1/3 cup ube halaya (or more to taste)
- 1/2 cup milk
- 3/4 cup coconut milk
- 1/2 teaspoon ube extract
- 1/2 teaspoon vanilla extract
- Chopped fruit (strawberries, peaches, mango, etc.)
Instructions
- Bring a medium pot of water to a rolling boil.
- Add the tapioca pearls and stir a few times so they don’t stick together.
- Lower the heat to medium and let the pearls boil for about 25 minutes until they are completely translucent.
- Once the tapioca is cooked, drain it and rinse under cold water. Soak it in a bowl of cold water and set aside.
- In a large bowl, add the ube halaya. Slowly mix in the coconut milk while whisking until smooth.
- Add the rest of the ingredients to the bowl and stir until well combined.
- Drain the tapioca again and add it to the bowl. You can eat it right away or refrigerate it for one hour if you prefer it cold.
- Optionally, add some chopped fruit to serve and enjoy!
Notes
Best consumed within a few days. Add coconut milk or milk to loosen if the texture becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Filipino
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 7g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
