I’ve always had a sweet tooth, especially for anything made with sago. From mung bean sago to taro sago, red bean sago to purple sweet potato sago, and even mango sago—I love experimenting with all kinds of sago desserts in my own kitchen.
One thing I’ve noticed is that many people aren’t sure how to cook sago properly. That’s why I wrote this guide—to help anyone new to it feel confident and excited to give it a try.
Recently, my mom gave me a big bag of sweet potatoes she grew herself, so of course, I used them to make one of my favorite treats: Sweet Potato Sago Dessert Soup.
It turned out incredibly creamy and subtly sweet—honestly, it’s way better than anything you can buy outside. I knew I had to share it with you!
Why you’ll love this recipe
- It’s super easy to make—even if you’re new to cooking with sago.
- Naturally sweet from the red-fleshed sweet potatoes and rock sugar.
- Can be served warm or chilled, depending on the season.
- Chewy sago pearls + tender sweet potato + creamy milk = perfect texture combo.
- Great for kids, adults, and anyone who loves Asian-style desserts.
Ingredients
- 1 pack sago pearls (about 100 g, adjust to your preference)
- 300 g sweet potato, peeled and cubed (red-flesh varieties are sweetest)
- 1200 ml water
- 200 ml whole milk (or any milk you like, but full-fat gives the richest taste)
- 1/2 bowl glutinous rice balls (optional, about 50–70 g, for extra chewiness)
- 5–6 pieces rock sugar, or to taste
Instructions
Boil the water
In a medium pot, add 1200 ml water and bring it to a rolling boil over high heat.
Add sago and sweet potato
Gently pour in 1 pack of sago and 300 g cubed sweet potato. Stir gently to prevent sticking.
Cover the pot with a lid, reduce to low heat, and simmer for 20 minutes.
Check the sago
Open the lid occasionally to stir. When the sago turns mostly translucent with a tiny white center, it’s ready for the next step. Don’t worry—the hard core will soften soon.
Add glutinous rice balls & rock sugar
Add the glutinous rice balls and rock sugar. Continue cooking for 3 minutes until the rice balls float and are fully cooked, and the sugar is dissolved.
Turn off heat and let it sit
Turn off the heat, cover the pot again, and let it sit for 5 minutes. This helps the sago fully cook through using the residual heat and blend all the flavors together.
Add milk and serve
Uncover the pot and stir in 200 ml whole milk. Mix well. The soup will turn creamy and aromatic, with a lovely balance of textures and sweetness.
Notes
If you’re using larger sago pearls, the cooking time might be a few minutes longer.
You can replace whole milk with coconut milk for a tropical twist.
Serve warm for a cozy treat, or chill it in the fridge for 1–2 hours for a refreshing summer dessert.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This dessert keeps well in the fridge for 1–2 days. Just give it a good stir before serving. You can warm it up or enjoy it cold.
What if my sago turns mushy or sticks together?
Make sure to stir it during cooking, especially in the first few minutes. Also, don’t overcook it—once the centers are nearly translucent, you can turn off the heat and let the rest cook through with residual heat.
Can I skip the glutinous rice balls?
Absolutely. They’re optional but add a fun chewy bite. You can also substitute with mini mochi or tapioca balls.
Can I use other types of milk?
Yes! You can use oat milk, almond milk, or even evaporated milk for a richer version. Coconut milk is also delicious and pairs beautifully with sweet potato.
Sweet Potato Sago Dessert Soup
Ingredients
- 1 pack sago pearls about 100 g, adjust to your preference
- 300 g sweet potato peeled and cubed (red-flesh varieties are sweetest)
- 1200 ml water
- 200 ml whole milk or any milk you like, but full-fat gives the richest taste
- 1/2 bowl glutinous rice balls optional, about 50–70 g, for extra chewiness
- 5 –6 pieces rock sugar or to taste
Instructions
Boil the water
- In a medium pot, add 1200 ml water and bring it to a rolling boil over high heat.
Add sago and sweet potato
- Gently pour in 1 pack of sago and 300 g cubed sweet potato. Stir gently to prevent sticking.
- Cover the pot with a lid, reduce to low heat, and simmer for 20 minutes.
Check the sago
- Open the lid occasionally to stir. When the sago turns mostly translucent with a tiny white center, it’s ready for the next step. Don’t worry—the hard core will soften soon.
Add glutinous rice balls & rock sugar
- Add the glutinous rice balls and rock sugar. Continue cooking for 3 minutes until the rice balls float and are fully cooked, and the sugar is dissolved.
Turn off heat and let it sit
- Turn off the heat, cover the pot again, and let it sit for 5 minutes. This helps the sago fully cook through using the residual heat and blend all the flavors together.
Add milk and serve
- Uncover the pot and stir in 200 ml whole milk. Mix well. The soup will turn creamy and aromatic, with a lovely balance of textures and sweetness.
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