The hot weather can make you lose your appetite. Sweet, cold desserts are the best way to beat the heat. I’ll share all the desserts I make with you; there’s bound to be one you’ll love.
The purple sweet potato doesn’t need to be steamed; you can cook it directly with the sago. Using a rice cooker, there’s no need to cook the sago separately. You don’t have to watch the heat throughout the process, which is very convenient.
SAGO VS TAPIOCA PEARLS
Sago and tapioca pearls, while often used interchangeably in recipes, are fundamentally different. Sago pearls come from the starch of sago palm trees and are typically brown, while tapioca pearls are derived from cassava roots and are usually white.
The slower growth of sago palm trees makes genuine sago pearls less common and more expensive compared to tapioca pearls, which are widely available.
Despite these differences, tapioca pearls are commonly used as a substitute for sago pearls in many dessert recipes due to their accessibility and lower cost.
In China, we uniformly call them “西米” (xī mǐ), and what’s commonly sold in the market is generally sago. Therefore, from our perspective, sago and tapioca pearls are seen as the same thing.
Ingredients:
- One purple sweet potato
- 1/2 cup sago
- Rock sugar to taste
- Hot water (enough to fill the rice cooker )
Instructions:
- Add all the ingredients into the rice cooker.
- Press the cook button and cook for half an hour.
- Finally, add milk and stir.
This method results in a fragrant and rich Purple Sweet Potato Sago. Having a bowl on a hot day is incredibly refreshing and comforting.
Sweet Potato Tapioca
Ingredients
- One purple sweet potato
- 1/2 cup sago
- Rock sugar to taste
- Hot water enough to fill the rice cooker
Instructions
- Add all the ingredients into the rice cooker.
- Press the cook button and cook for half an hour.
- Finally, add milk and stir.
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