Coconut and Sago - Che chuoi is a tapioca coconut pudding. The pudding is soupy when warm, while the cooled version is firmer. Sago or sabudana as we call it in India, are little starchy pearls also known as tapioca pearls. They are cooked until they turned almost transparent in this dessert.

This decadent yet refreshing dessert combines the spongy spring of molded sago pearls with the richness and creaminess of coconut milk and the fragrant sweetness of palm sugar (gula melaka).

The perfect cooling dessert after a spicy meal, it's vegan and gluten-free too! In this dessert sliced bananas, are also added, but since my hubby doesn't like it so did not add it. It's also commonly served in Asian countries like Malaysia and Singapore. This dessert is served chilled make all preparations well in advance. I set this the previous day and served it the next day after lunch.
Serves 5 - 6
Ingredients
1 Cup Sago/Sabudana/Tapioca Pearls
1/3 Cup Sugar
½ Cup Gula Melaka or as required
1 Cup Thick Chilled Coconut Milk
1 Pandan Leaf - I used Screw pine Water

Method

Wash the sago in water 2 - 3 times. Then soak it in water for 5 - 10 minutes, then drain all the water.

Boil 5 cups of water in a large pot with the pandan leaf ( I used 1 teaspoon screw pine essence). Gradually add the the drained sago, stirring constantly to avoid clumping.

Boil on medium low heat for 7 - 8 minutes or until almost translucent. Switch off the heat, and drain it in the colander, rinsing under cold running water and stirring (mixture will be gummy). Stir in a generous pinch of salt and 1/3 cup sugar.

Pour into slightly wet individual molds/cups/serving bowls (having them damp makes it easier to unmold later on), refrigerate until set.

Making the Gula Melaka

Place the chopped gula melaka (1 cup) with 3/4 cup water in a small pot. Bring to a boil and stir over low heat until dissolved into a dark, glossy and thick syrup is formed. Let cool, then pour into a jar and refrigerate.

To Serve

Unmold the cold sago puddings and serve with a generous drizzle of gula melaka and coconut milk.

Keep extra in seperate bowls both the gula melaka and coconut milk so people can top up to their own taste.

Dig in and Enjoy!!

My Notes
If you are adding bananas, then use the small sweet variety of bananas, slice them and place it on top. Then pour the gula melaka and coconut milk.

Labels : Asian, Coconut Milk, Eat the World. Gluten-Free, Vietnam, Palm Sugar, Vegan, Sweets & Desserts, Sabudana, Tapioca Pearls

Check out all the wonderful Vietnamese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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Phở is pronounced variously as "foo" is a Vietnamese soup consisting of broth, rice noodles called bánh (bún) phở, herbs and meat.

Today we in Soup Swappers will be post Vietnamese Soup recipes. Our Host for the month Sue Lau gave us this theme.

I have never tried to make Vietnamese dishes, this is the first time made a soup and enjoyed having it too. Thank you Sue for hosting this event and choosing this theme.

Serves 2

Ingredients

100 Grams Rice Noodles
1 Tablespoon Oil
150 Grams Pork tenderloin (skinless ,fat-less &boneless)
1 Scallion - chopped

1 Small Onion - finely chopped
1 Tablespoon Fresh Ginger - finely chopped

1 Green chilly - finely chopped - optional
1 Large Tomato - chopped
1 Teaspoon Fish sauce - can add more according to taste
Salt to taste
3 to 4 Cups Water

1 Chicken Stock cube

A Handful of Bean Sprouts
1 Tablespoon Fresh Lime juice

1/4 Teaspoon Paprika

1/4 Teaspoon Black Pepper powder

Lime wedges for serving
A few Leaves of Mint and Basil

Method

Cut the pork into thick strips, keep aside.

Chop the scallion and keep the white and greens separately.

In large pot, heat oil add the chopped onions, green chilly, ginger and saute for a minute then add the pork, saute stirring occasionally, for 2 to 3 minutes.

Add the tomatoes, fish sauce, salt, water, and stock cube. Bring to a boil. Reduce the heat and simmer until the pork is just done ( transferred it to a pressure cooker and cooked it for 8 minutes after the first whistle on low flame ). When the pork is done, taste for salt, add paprika, black pepper powder and give it a quick stir.

This is homemade sprouted beautiful Beans.

Add the bean sprouts, and greens of the scallion, let it simmer for a minute. Take off flame. Add lime juice and rice noodles into the soup and let it rest covered for 10 minutes.