Tlingit-Inspired Sago Halawa

Ingredients

In this Tlingit-inspired adaptation of Sago Halawa, we incorporate Tlingit flavors and ingredients to create a fusion dessert that pays homage to both Indian and Tlingit cuisines. The original Indian recipe is modified by replacing traditional Indian spices with Tlingit ingredients such as spruce tips and wild berries, and substituting the sweetener with maple syrup to enhance the Tlingit flavor profile. We alse have the original recipe for Sago Halawa, so you can check it out.

• 1 cup (200g) sago pearls 1 cup (200g) sago pearls
• 3 cups (710ml) water 3 cups (710ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1/2 cup (120ml) maple syrup 1/2 cup (120ml) maple syrup
• 1 tablespoon spruce tips, finely chopped 1 tablespoon spruce tips, finely chopped
• 1/2 cup mixed wild berries (such as blueberries, raspberries, or huckleberries) 1/2 cup mixed wild berries (such as blueberries, raspberries, or huckleberries)
• Chopped nuts for garnish (optional) Chopped nuts for garnish (optional)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 45g, 20g
• Protein: 2g
• Fiber: 3g
• Salt: 0.02g

Preparation

1. 1.
   Rinse the sago pearls under cold water and drain.
2. 2.
   In a saucepan, bring the water to a boil. Add the sago pearls and cook for 10-15 minutes, stirring occasionally, until the pearls are translucent and tender.
3. 3.
   Drain the cooked sago pearls and rinse them under cold water to remove excess starch. Set aside.
4. 4.
   In the same saucepan, combine the coconut milk, maple syrup, and spruce tips. Bring to a gentle simmer over medium heat, stirring occasionally.
5. 5.
   Add the cooked sago pearls to the saucepan and stir well to combine. Cook for an additional 5 minutes, allowing the flavors to meld together.
6. 6.
   Remove the saucepan from heat and let the mixture cool for a few minutes.
7. 7.
   Gently fold in the mixed wild berries, reserving a few for garnish.
8. 8.
   Transfer the Tlingit-Inspired Sago Halawa to serving bowls and garnish with the reserved wild berries and chopped nuts, if desired.
9. 9.
   Serve warm or chilled and enjoy!

Treat your ingredients with care...

• Sago pearls — Make sure to rinse the sago pearls thoroughly under cold water to remove excess starch before cooking.
• Spruce tips — When using spruce tips, ensure they are finely chopped to release their flavor into the dessert.

Tips & Tricks

• For a creamier texture, you can substitute half of the water with additional coconut milk.
• Experiment with different combinations of wild berries to add variety to the dessert.
• If you prefer a sweeter taste, adjust the amount of maple syrup according to your preference.
• To enhance the presentation, serve the Tlingit-Inspired Sago Halawa in small individual bowls or glasses.
• For an added crunch, sprinkle some toasted coconut flakes on top before serving.

Serving advice

Serve the Tlingit-Inspired Sago Halawa warm or chilled, depending on your preference. It can be enjoyed as a standalone dessert or paired with a scoop of vanilla ice cream for an extra indulgence.

Presentation advice

To enhance the presentation, garnish the Tlingit-Inspired Sago Halawa with a sprinkle of chopped nuts and a few fresh wild berries. Serve it in small bowls or glasses to showcase its vibrant colors.