Sago Halawa with a Twist

Ingredients

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1/4 cup (25g) toasted coconut flakes, for garnish 1/4 cup (25g) toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 60g, 40g
• Protein: 2g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and soak them in water for 30 minutes.
2. 2.
   In a saucepan, bring the coconut milk to a simmer over medium heat.
3. 3.
   Drain the soaked tapioca pearls and add them to the simmering coconut milk.
4. 4.
   Cook the mixture on low heat, stirring occasionally, until the tapioca pearls turn translucent and the mixture thickens, about 15-20 minutes.
5. 5.
   Add the sugar and cardamom powder to the saucepan and stir until the sugar is fully dissolved.
6. 6.
   Continue cooking for another 5 minutes, stirring constantly, until the mixture reaches a pudding-like consistency.
7. 7.
   Remove the saucepan from heat and let the halawa cool for a few minutes.
8. 8.
   Transfer the halawa to serving bowls and garnish with toasted coconut flakes.
9. 9.
   Serve warm or chilled and enjoy the creamy and aromatic flavors of this coconut-infused Sago Halawa.

Treat your ingredients with care...

• Tapioca pearls — Make sure to rinse the tapioca pearls thoroughly before soaking to remove any excess starch. This will prevent them from sticking together during cooking.
• Coconut milk — Use full-fat coconut milk for a creamier texture and richer flavor. Shake the can well before using to ensure the coconut cream is well mixed.

Tips & Tricks

• For a variation, you can add a handful of chopped nuts such as almonds or cashews to the halawa for added crunch and flavor.
• Adjust the sweetness according to your preference by adding more or less sugar.
• To enhance the aroma, you can sprinkle a pinch of saffron strands on top of the halawa before serving.
• If you prefer a smoother texture, you can blend the cooked tapioca pearls and coconut milk mixture in a blender before adding the sugar and cardamom powder.
• Leftover halawa can be refrigerated and enjoyed chilled the next day.

Serving advice

Serve the Sago Halawa warm or chilled, depending on your preference. It can be enjoyed as a dessert after a hearty Indian meal or as a sweet treat on its own.

Presentation advice

To enhance the presentation, you can sprinkle some additional toasted coconut flakes on top of the halawa before serving. You can also garnish with a sprig of fresh mint for a pop of color.