Orange Sago with Coconut Milk
By bigboyrecipe
- Prep Time: 3 hours
- Cook Time: 20 minutes
Orange Sago with Coconut Milk
By bigboyrecipe
Directions
- Peel the 2 Sunkist Navel Oranges and cut them into cubes. Put in the freezer for a few hours until they harden.
- Cut 1 Navel Orange in half and squeeze around 120ml of orange juice. Keep the juice, drain the pulp and then set it aside.
- Pour the vegetable oil into a tall glass jar. Put in refrigerator for later use.
- Add the coconut milk, coconut water, salt, and rock sugar to a small pot. Melt the rock sugar with low heat. Set aside to cool down when the sugar has dissolved.
- Pour the orange juice and Kanten powder into a small pot. Melt with low heat and mix well until the mixture sizzles. Turn off the heat when the Kanten powder is well-dissolved. Set the mixture aside to cool down.
- Pour the orange juice mixture into a squeeze bottle or tube.
- Take out the refrigerated vegetable oil. Gently squeeze the orange juice in. Sago pearls will form instantly.
- Drain the orange sago from the vegetable oil, then put in room-temperature water to remove the remaining oil. Gently dry the orange sago with kitchen towel.
- Blend the frozen orange cubes until they become the texture of a smoothie.
- Plating: add a spoon of orange smoothie, pour the coconut milk mixture then put the orange sago on top.
