Sago is made from the pith of palm trees, it’s a staple food across the tropics. It works well with coconut milk and fresh tropical fruits. White tea adds a delicate complexity. Best cooked the day before, chilled overnight and eaten on a hot summer’s day.
To serve two
50g cooking cream 35%
25g coconut milk
6g of white tea
70g fresh mango
20g fresh pomelo
20g sago
20g sugar
Combine the cream and coconut milk in a small pan, bring to a boil. Remove from the heat. Add the white tea and infuse for 8 minutes before straining the mixture. Pour in a bowl and let it cool down.
Puree 50g of peeled mango with a food processor, mix into the cream mixture, cover, and place in the refrigerator overnight.
Bring 200ml of water to a boil, add sago and sugar, let it simmer at medium heat for approximately 15min until fully cooked, stirring occasionally. Drain the water, let the sago cool down, then combine with the chilled cream mixture.
Pull apart the pomelo flesh and cut 20g of mango into small chunks. Combine the fruit and the cream mixture according to your preference, serve chilled.
COOKING TIPS:
The white tea cream sago mixture and fruit can be arranged in layers or mixed together. For extra sweetness, sprinkle a little arenga sugar on top, for more freshness add a mint leave or two. When layering, use a glass to serve it. Check the internet for serving inspiration. If you don’t have pomelo, use grapefruit or clementine.
Puti Andam Suri is a talented pastry chef at the Four Seasons Hotel in Jakarta, an oasis of personalized luxury featuring 125 intimate all-suite rooms, elevated gastronomic experiences as well as a resort-style outdoor pool. The hotel is known as the favourite place to stay, dine and play.
