Chilled Papaya and Coconut Milk Soup with Sago
A complex layered dessert soup requiring perfect sago pearl preparation and balanced coconut-papaya ratios.
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Ingredients
- 2 large Ripe Hawaiian Papaya
- 400 ml Full-fat Coconut Milk
- 0.5 cup Small Sago Pearls
- 80 grams Rock Sugar
- 0.25 cup Evaporated Milk
- 2 knotted Pandan Leaves(optional)
- 1 liter Water
- 4 sprigs Fresh Mint Leaves(optional)
- 1 pinch Salt
Instructions
- 1
Bring 1 liter of water to a rolling boil in a deep pot, then add sago pearls and stir immediately to prevent clumping.
- 2
Boil sago for 10 minutes, then turn off heat, cover with a tight lid, and let sit for 15 minutes until pearls are completely translucent.
- 3
Drain sago through a fine-mesh sieve and immediately submerge in an ice-water bath to stop the cooking process and ensure a bouncy texture.
- 4
Peel and seed the papayas; dice one half into perfect 1cm cubes for garnish and blend the remaining fruit into a smooth, velvety purée.
- 5
In a small saucepan, simmer coconut milk, rock sugar, salt, and pandan leaves over low heat until sugar dissolves, then stir in evaporated milk and cool completely.
- 6
Gently fold the chilled papaya purée into the cooled coconut base until the color is a uniform pale coral.
- 7
In individual chilled glass bowls, place a generous spoonful of sago pearls at the bottom, pour the coconut-papaya mixture over them, and top with the reserved papaya cubes.
- 8
Refrigerate for at least 2 hours before serving to allow the flavors to meld and the soup to reach a refreshing temperature.
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