DessertsPudding Lychee Sago Dessert by ParvathyT S September 28, 2009 written by ParvathyT S September 28, 2009 A chinese dessert, with sago lychees and coconut milk Print Recipe Votes: 1 Rating: 4 You: Rate this recipe! Cuisine Chinese Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Milk - 1 cup Coconut milk - 1 Cup Water - 1 cup Cardomom(crushed) - 1/2 tsp Sugar - 1/2-1 cup Sago - 1/2 cup Lychee - 12-18 nos Essence as you wish(optional) - Cuisine Chinese Prep Time 30 minutes Servings people MetricUS Imperial Ingredients Milk - 1 cup Coconut milk - 1 Cup Water - 1 cup Cardomom(crushed) - 1/2 tsp Sugar - 1/2-1 cup Sago - 1/2 cup Lychee - 12-18 nos Essence as you wish(optional) - Votes: 1 Rating: 4 You: Rate this recipe! Instructions Soak sago in water and keep a side for 20 minutes. After 20 minutes, drain it and set aside. Mix water and milk in a container and bring it to a boil. Once the mixture begins to boil, simmer the flame. Add the coconut milk, sugar and the cardamom and stir it occasionally till the sugar had dissolved. :- If using essence, add it at this stage. Add the soaked sago and heat it till the sago turns translucent. :-This indicates the sago is cooked. Cool the mixture and place it in the fridge. :- So that its completely cold when you add the lychee. Split the whole lychee into 4 and keep aside. Once the milk mixture is cold, add the lychee into it and place it back into the fridge. :- Serve it cold!!! :- Certain times, when using tinned lychee, the recipe should be done without milk..so then when adding the tinned lychee`s, the syrup can be used which increases the flalvour of the dessert. Share this Recipe BirthdayChineseEasyFathersDayMothersDayPartyPuddingTeaTimeValentines 1 comment 0 FacebookTwitterPinterestEmail ParvathyT S Related Posts Plum Christmas Cake Pineapple Payasam – Tasty Kerala Vermicelli Payasam | Semiya Payasam Palada Payasam Palada Pradhaman – Kerala Special Paal Paayasam 1 comment amita October 11, 2012 - 6:26 pm I have made this without the lychee before and I assume the lychee will gice it another dimension. However, in your after note, I think you meant to say that if using canned lychess, forgo the sugar and not the MILK! Hope I am right so other people don t follow it blindly. Thank you for the recipe! Reply Leave a Comment Cancel Reply Remember my details in this browser for the next time to post comment.