Key features

• •1. Mango Sago Dessert (Hong Kong) Cook ½ cup of sago pearls in boiling water until translucent, then rinse and drain. Blend 2 ripe mangoes with 1 cup of coconut milk and ½ cup of evaporated milk. Mix the cooked sago into the mango puree, then chill for an hour. Serve cold with diced mango and a drizzle of condensed milk.
• •2. Bubble Tea (Boba Tea) (Taiwan) Boil ½ cup of mini sago pearls until translucent, then rinse and soak in sugar syrup. Brew strong black tea and let it cool. In a glass, add the cooked sago, ice cubes, 1 cup of milk, and sweetened tea. Stir well and enjoy with a wide straw.
• •3. Sago Gula Melaka (Malaysia) Boil ½ cup of sago pearls in water until they turn translucent, then rinse and drain. In a separate pot, heat ½ cup of coconut milk with a pinch of salt. In another pan, melt ½ cup of palm sugar with a little water to make syrup. Serve the sago in a bowl, drizzle with palm sugar syrup, and top with coconut milk.
• •4. Thai Tapioca Pudding (Sakoo Piek) (Thailand) Cook ½ cup of sago pearls in boiling water until soft, then drain. In a saucepan, heat 1 cup of coconut milk, ¼ cup of sugar, and a pinch of salt. Add the sago pearls and simmer for a few minutes. Serve warm or chilled, topped with fresh fruit or toasted coconut flakes.
• •5. Filipino Taho (Philippines) Boil ½ cup of sago pearls until translucent, then soak in sugar syrup. In a pot, dissolve ½ cup of brown sugar in ½ cup of water to make arnibal syrup. Heat silken tofu until warm. In a cup, layer the tofu, sago pearls, and arnibal syrup. Serve warm with a spoon or straw.
• •6. Vietnamese Chè (Sweet Soup) (Vietnam) Boil ½ cup of sago pearls until translucent, then drain. In a pot, simmer 1 cup of coconut milk, ½ cup of sugar, and 1 teaspoon of vanilla. Add cooked sago, diced taro, mung beans, or jackfruit, and let it simmer for a few minutes. Serve warm or chilled.