Sweet Potato Sago Dessert Soup

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!

Course Dessert

Cuisine Chinese

Prep Time 9

Cook Time 23

Servings

Calories 67kcal

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.

Video

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