Sago Bua Loy with Young Coconut

Name: Sago Bua Loy with Young Coconut
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 200 grams sago pearls (about 1 cup); 250 grams granulated sugar (about 1 1/4 cups); 200 ml water (about 3/4 cup plus 1 tablespoon); 250 grams coconut milk (about 1 cup); Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup); 4-5 pandan leaves; 1/4 teaspoon salt; Young coconut meat to taste (steam for 5 minutes)

Kasemsri [ oum ] @cook_4558416

France

I made this dish because I was craving Bua Loy, but I didn't have the flour to make the traditional dough balls. After searching my pantry, I found a package of sago pearls. Why wait? I used them to satisfy my craving! The sago pearls are chewy and soft, and when combined with syrup and coconut milk, it creates a delicious twist on the classic dessert.

Kasemsri [ oum ] @cook_4558416

Saved

Ingredients

45 minutes

Serves 2 servings

200 gramssago pearls (about 1 cup)
250 gramsgranulated sugar (about 1 1/4 cups)
200 mlwater (about 3/4 cup plus 1 tablespoon)
250 gramscoconut milk (about 1 cup)
Food coloring as desired (I used natural colors from butterfly pea flowers, pandan juice, pumpkin juice, and red syrup)
4-5pandan leaves
1/4 teaspoonsalt
Young coconut meat to taste (steam for 5 minutes)

Saved

Steps

45 minutes

1

Rinse the sago pearls in a strainer, then let them drain. Divide the sago into 4-5 bowls, depending on how many colors you want to use. I used 4 colors today. Add 2 tablespoons of colored water to each bowl of sago pearls, stir to combine, and let the sago absorb the color. Set aside while you prepare the syrup.
2

To make the syrup, add water, sugar, and pandan leaves to a pot. Heat until the sugar dissolves and the mixture boils. Remove the pandan leaves and continue boiling for another 5 minutes. While the syrup is cooking, knead the colored sago pearls together and shape them into small or large balls as you like. Repeat for each color. Bring a pot of water to a boil, then add the sago balls. When they float to the surface, continue boiling for another 3-5 minutes. Remove and immediately transfer to ice water to stop the cooking.
3

For the coconut milk, heat the coconut milk over low heat. Add salt and stir until combined. Warm the coconut milk but do not let it boil. Remove from heat. To serve, add sago balls, coconut milk, syrup, and young coconut meat to a bowl. Enjoy warm.
Note: I don't add the young coconut meat directly to the coconut milk to help preserve it. The colors I used today were from butterfly pea flowers, red syrup, green from pandan, and yellow from pumpkin.