柚子甘露 (YOONG CHI KAM LOE)Ingredients :-
¼ cup sago, soaked in cold water, for 5 mins 100ml evaporated milk
300ml full cream milk
100ml fesh coconut milk
200ml water
150g caster sugar
½ teaspoon salt
400g ripe mango fresh, blend till pureed
3 tablespoon mango fresh, diced
¼ cup fresh pomelo sacs
1. Bring 3 cups of water to a boil in a saucepan. Add sago and cook for 5 mins. Remove saucepan from the heat. Cover saucepan and leave aside for 10 mins. Drain sago in a fine wire mesh sieve and wash under running water to remove starch.
2. Combine evaporated milk, full cream milk, coconut milk, water, sugar and salt in a pot. Over low fire, stir and bring to a low boil. Remove and leave to cool completely.
3. When mixture is cool, add the mango puree and sago. Chill in the refrigerator for about 3 to 4 hour.
4. Pour the well-chilled mango puree mixture into individual serving bowls and top up with diced mango and pomelo sacs.
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