29/04/2026
သာကူလုပ်စားနည်း
(1) Avocado Sago
ပါဝင်ပစ္စည်းများ
* အာဗိုကာဒို မှည့် ၃–၄ လုံး
* Sago ပုလဲ ၁/၂ ခွက်
* Aiyu green jelly ၁ ဘူး
* ချိုနို့ (condensed milk) ၁/၂ ဘူး
* နို့နှစ်ရည် (half-and-half) ၂ ခွက်
* Pandan အရည် ၁/၄ လက်ဖက်ရည်ဇွန်း (လိုချင်ရင်ထည့်)
ပြုလုပ်နည်း
1. Sago ကို ရေနွေးဆူထဲမှာ ၁၀ မိနစ်ချက်ပါ။ မီးပိတ်ပြီး အဖုံးအုပ်ကာ ၁၅ မိနစ်ထားပါ။ ပြီးရင် ရေအေးနဲ့ဆေးပြီး မကပ်အောင်ထားပါ။
2. အာဗိုကာဒိုကို ခွဲပြီး အစေ့ဖယ်ပါ။ အသားကို scoop လုပ်ပါ။ ၁ လုံးကို mash လုပ်ပြီး ကျန် ၂ လုံးကို cube လုပ်ပါ။ Jelly ကိုလည်း cube လုပ်ပါ။
3. Bowl ထဲမှာ mashed avocado, cubed avocado, sago, jelly, condensed milk, half-and-half, pandan တို့ကို ရောပါ (ချိုမှုကို လိုသလိုညှိနိုင်)
4. ရေခဲသေတ္တာထဲမှာ ၄ နာရီထားပြီး အပေါ်ကနေ avocado ထပ်တင်ပြီးစားပါ။
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(2) Ube Sago Jelly
ပါဝင်ပစ္စည်းများ
* Jelly powder ၁ ထုပ် (25g)
* Evaporated milk ၁ ဘူး (370ml)
* Sago (ချက်ပြီးသား) ၁ ခွက်
* ရေ ၃ ခွက်
* ချိုနို့ ၁ ဘူး (300ml)
* Nata de coco ၁ ခွက် (လိုချင်ရင်)
* သကြား ၁/၂ ခွက်
* All-purpose cream ၁ ထုပ် (250ml)
* Cheese cube ၁/၂ ခွက်
* Ube extract ၁ tsp
* Ube halaya ၁ tbsp (လိုချင်ရင်)
ပြုလုပ်နည်း
1. Ube jelly လုပ်ခြင်း
* ရေ + သကြား + jelly powder ရောပြီးဆူပါ
* Ube extract ထည့်ပြီး ခရမ်းရောင်ဖြစ်အောင်လုပ်ပါ
* အေးအောင်ထားပြီး ခဲသွားရင် cube လုပ်ပါ
2. Sago ကို ၁၀–၁၂ မိနစ်ချက်ပြီး ရေအေးနဲ့ဆေးပါ
3. Cream base
* evaporated milk + condensed milk + cream ကိုရောပါ
* ube halaya ထည့်ပြီး ရောင်နူးအောင်လုပ်နိုင်
4. Jelly, sago, nata de coco, cheese တို့ကိုရောပြီး ၄ နာရီအအေးခံပါ
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(3) Strawberry Sago with Coconut Milk
ပါဝင်ပစ္စည်းများ
* စတော်ဘယ်ရီ ၆၀၀g
* Coconut milk ၄၀၀g
* သကြား ၅၀g
* Tapioca pearls ၁၅၀g
* Coconut jelly (nata de coco) ၂၂၅g
ပြုလုပ်နည်း
1. စတော်ဘယ်ရီ ၃၀၀g + coconut milk + သကြားကို blender နဲ့ကြိတ်ပါ။ အအေးခံပါ
2. Tapioca pearls ကို ၁၀ မိနစ်ပြုတ်ပြီး ၁၀ မိနစ်အဖုံးအုပ်ထားပါ
3. ရေအေးနဲ့ဆေးပြီး အအေးခံပါ
4. ကျန်စတော်ဘယ်ရီ + coconut jelly ထည့်ပြီး ရောပါ
5. အေးအောင်ထားပြီးစားပါ
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(4) Dragon Fruit Sago
ပါဝင်ပစ္စည်းများ
* Sago ¼ ခွက်
* Condensed milk ⅔ ခွက်
* Evaporated milk ½ ခွက်
* Milk ၁ ခွက်
* Dragon fruit (အဖြူ + ပန်းရောင်)
* Dragonfruit jelly
* Coconut jelly
* Popping boba ¾ ခွက်
* Ice cubes ၁ ခွက်
ပြုလုပ်နည်း
1. Coconut jelly နှင့် dragonfruit jelly ကို agar agar နဲ့လုပ်ပြီး cube လုပ်ပါ
2. Sago ကို ၁၂–၁၄ မိနစ်ချက်ပြီး အအေးခံပါ
3. Bowl ထဲမှာ jelly, fruit, sago, boba, ice ထည့်ပါ
4. milk + condensed milk + evaporated milk ထည့်ပြီး ရောပါ
5. အေးအောင်ထားပြီးစားပါ
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(5) Taro Sago
ပါဝင်ပစ္စည်းများ
* Taro paste ၄ tbsp
* Sago ၂–၄ tbsp (ချက်ပြီးသား)
* Ice cubes
* Coconut milk ၁ ခွက်
* Syrup ၁ tbsp (လိုချင်ရင်)
ပြုလုပ်နည်း
1. Cup ထဲမှာ sago + syrup ထည့်ပါ
2. Taro paste ထည့်ပြီး အလွှာပုံစံလုပ်ပါ
3. Taro paste + coconut milk ကို blend လုပ်ပြီး အပေါ်ကနေလောင်းပါ
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(6) MILO SAGO JELLY
ပါဝင်ပစ္စည်းများ
* Sago ၁ ခွက်
* ရေ ၂ ခွက်
* Milo powder ၁ ခွက်
* Coconut milk ၁ ခွက်
* သကြား (လိုအပ်သလို)
* ဆားနည်းနည်း
ပြုလုပ်နည်း
1. Sago ကို ရေဆေးပါ
2. ရေနွေးထဲမှာ ၁၀–၁၅ မိနစ်ချက်ပါ
3. ရေအေးနဲ့ဆေးပါ
4. Milo + coconut milk + sugar + ဆားကို အပူနည်းနည်းနဲ့ရောပါ
5. Sago ထည့်ပြီးရောပါ
6. အိုး/ခွက်ထဲထည့်ပြီး ၂–၃ နာရီအအေးခံပါ
7. အေးသွားရင်စားပါ
Credit to owners
Sago Dessert Recipes 😊
(1) Avocado Sago
Ingredients
* 3 to 4 ripe avocados
* 1/2 cup sago pearls
* 1 can of aiyu green jelly
* 1/2 can condensed milk
* 2 cups half-and-half
* 1/4 teaspoon Pandan extract (optional)
Instructions
1. Cook the Sago: Start by cooking the sago pearls in boiling hot water for 10 mins. Turn off heat, place lid on for 15 mins. Once they’re cooked through and translucent, rinse them under cold water to prevent sticking. Set them aside to cool.
2. Prep the Avocados and Jelly: Cut the avocados in half, remove the pits, and scoop the flesh. Mash 1 avocado and cube the other 2. Cut the jelly into cubes as well.
3. Assemble the Goodness: In a bowl mix together mashed avocado, cubed avocado, sago, jelly, condensed milk, half and half, and pandan extract. (Add more/less sweetener to taste.)
4. Chill Out: Refrigerate for 4 hours and top with more avocados before serving.
(2) Ube Sago Jelly
Ingredients
* 1 pack (25g) Unflavored Jelly Powder
* 1 can (370ml) Evaporated Milk
* 1 cup Small Sago (cooked)
* 3 cups Water
* 1 can (300ml) Condensed Milk
* 1 cup Nata de Coco (optional)
* ½ cup Sugar
* 1 pack (250ml) All-purpose Cream
* ½ cup Cheese (cubed)
* 1 tsp Ube Extract
* 1 tbsp Ube Halaya (optional)
Instructions
1. Make the Ube Jelly
* In a pot, combine water, sugar, and unflavored jelly powder. Stir until dissolved.
* Bring to a boil over medium heat, then stir in the ube extract for that vibrant purple color.
* Pour the mixture into a flat rectangular container. Let it cool and set completely in the fridge.
* Once firm, slice the jelly into small, uniform cubes.
2. Prepare the Sago
* Boil water in a large pot. Add the sago pearls and cook for 10–12 minutes until translucent.
* Turn off the heat, cover, and let them sit for another 10 minutes to ensure no white spots remain in the center.
* Rinse under cold water and drain.
3. Mix the Cream Base
* In a large mixing bowl, combine the evaporated milk, condensed milk, and all-purpose cream.
* Tip: For a deeper flavor, whisk in a tablespoon of ube halaya until the cream turns a soft lavender hue.
4. Assemble and Chill
* Add the ube jelly cubes, cooked sago, and optional nata de coco or cheese into the cream mixture.
* Gently fold everything together.
* Chill for at least 4 hours (or overnight) before serving to let the flavors meld.
(3) Strawberry Sago with Coconut Milk
Ingredients
* 600 g fresh strawberries, finely diced (divided into halves of 300 grace)
* 400 g coconut milk (approximately 1 can)
* 50 g granulated sugar (adjust to taste)
* 150 g small tapioca pearls
* 225 g coconut jellies (also called coconut gel or nata de coco, drained)
Instructions
1. Blend: Add 300 g of the diced strawberries, coconut milk, and granulated sugar into a blender. Blend until smooth. Taste the mixture and adjust sugar if needed. Pour this blended mixture into a large serving bowl and chill it in the refrigerator while preparing the tapioca pearls.
2. Cook tapioca pearls: Fill a medium pot almost full with water and bring it to a boil on the stovetop. Once boiling, add the tapioca pearls and stir. Boil uncovered for 10 minutes, stirring occasionally. Then remove the pot from heat, cover it, and let the tapioca pearls steam for another 10 minutes until they become translucent throughout.
3. Drain: Pour the cooked tapioca pearls into a large fine mesh sieve to drain the water. Rinse them thoroughly under cold water to stop cooking and wash away excess starch. If not using immediately, keep the tapioca pearls submerged in cold water; otherwise, drain fully and add them to the chilled strawberry-coconut mixture.
4. Mix: Add the remaining 300 g diced strawberries, drained coconut jellies, and any other preferred add-ins into the bowl. Stir gently but thoroughly to combine. If the pudding is too thick, add some water to reach your desired consistency. Serve the strawberry sago chilled.
(4) Dragon fruit Sago
Ingredients
* ¼ cup Sago
* ⅔ cup Condensed milk
* ½ cup Evaporated milk
* 1 cup Milk
* ⅔ cup White dragonfruit chopped
* 1 cup Pink dragonfruit chopped
* Dragonfruit jelly
* coconut jelly
* ¾ cup Popping boba
* 1 cup Ice cubes
Dragonfruit jelly
* ½ cup Pink dragonfruit fresh or frozen
* ¼ cup Water
* ½ tsp Agar agar
Coconut Jelly
* ⅓ cup Coconut Milk
* ⅓ cup Coconut water
* ½ tsp agar agar
Instructions
1. To a bowl, add the coconut milk and coconut water, and bring to a boil. Add the agar agar powder and whisk to make sure thgere are no lumps, bring it a boil. Pour it into a bowl, and allow it to cool and set. Cut into desired sized jellies.
2. To a bowl, add the dragonfruit and quarter cup water. Simmer for a couple of minutes and smash the dragonfruit chunks. Add the agar agar and bring it to a boil. Pour it into a bowl and allow it cool to set. Cut itinto cubes of desired size.
3. Add 3 to 4 cups water to a heavy bottomed sauce pot and bring it to a boil. Add the sago and cook for 12-14 minutes. Switch off the stove, close and allow it to cook in its own steam for another 10 minutes to turn glassy and transparent. Drain the water and set aside.
4. To a bowl, add the coconut and dragonfruit jellies, cut dragonfruit chunks, sago, popping boba, and ice cubes. Then add the milk, eveaporated milk, and condensed milk.
5. Mix all the ingredients.
6. Transfer to serving bowls and serve chilled.
(5) TARO SAGO
Ingredients
* 4 tbsp. taro paste Strawberry cubes divided
* 2-4 tbsp. cooked sago
* ice cubes as desired
* 1 cup coconut milk or milk of choice
* 1 tbsp. syrup optionally
Instructions
1. In a serving cup, add cooked sago in the bottom and then add some syrup.
2. Scoop around 1 tablespoon of taro paste in and spread it on the cup with a scoop to create a lovely, dirty look.
3. Blend 3 tablespoons of taro paste with coconut milk until really smooth.
4. Pour the taro milk texture over the serving cup.
(6) MILO SAGO JELLY
Ingredients
For the Jelly
* 1 cup sago pearls
* 2 cups water
* 1 cup Milo powder
* 1 cup coconut milk
* to taste sugar
* a pinch salt
Instructions
1. Rinse the sago pearls under cold water until the water runs clear.
2. In a pot, bring 2 cups of water to a boil. Add the rinsed sago pearls to the boiling water. Lower the heat and cook for about 10-15 minutes, stirring occasionally until the pearls turn translucent.
3. Once cooked, drain the sago and rinse under cold running water to stop the cooking process.
4. In another pot, combine the Milo powder, coconut milk, sugar, and a pinch of salt. Gently heat while stirring until everything is well combined and the sugar dissolves.
5. Add the cooked sago pearls into the Milo mixture and mix thoroughly until all pearls are coated.
6. Pour the mixture into a mold or serving cups and refrigerate for about 2-3 hours or until well set.
7. Once set, serve chilled and enjoy.
Credit to owners
