Mango Pomelo Sago Pudding 楊枝甘露布甸

Mango Pomelo Sago Pudding 楊枝甘露布甸(yáng zhī gān lù bù diàn) is my spinoff to the popular mango pomelo sago sweet soup 楊枝甘露 (yáng zhī gān lù).  It all started at a high-end Cantonese restaurant chain called Lei Garden, Singapore branch. They invented this sweet soup in the 1980's.   Lei Garden is based in Hong Kong and has quite a few branches in Asia. In addition, their deep fried squab is quite famous. I love deep fried squab, and theirs really is quite good! (Sorry, I just had to share that).  And so, this lovely dessert is actually from Singapore and not Hong Kong.

The name 楊枝甘露 (yáng zhī gān lù) is very interesting.  It literally translates to “willow branch sweet dew”.  Apparently, this is a reference to Guanyin, the bodhisattva known as Avalokitesvara and the Goddess of Mercy in Buddhism.  She was known for using the willow branch to heal various ailments.  Furthermore, the sweet dew describes the contents contained in her jade bottle.  It had the ability to revitalize and rejuvenate.  What a clever name to give a dessert! 

The official English name to this dessert should be “Willow Sweet Dew Pudding”.  But, no one would know what it is! Hence, I guess I’ll stick with the popular name, Mango Pomelo Sago Pudding 楊枝甘露布甸.  I've always wanted to make it into a pudding because I felt that it’d be easier to eat as a solid.  I also decided not to add puréed mango because I think it looks nicer with a white base.  Plus, the coconut flavor comes through better, in my opinion. 

I added quite a bit of fruit to this recipe so the result is a refreshing and healthy dessert.  This is a great way to get kids to eat more fruit!  And adults too!  It’s also a good dessert to make ahead of time and can be easily transported and packed into a lunch box or a picnic basket.

Looking for more dessert ideas? Try my Dessert Fettuccini 芒果班戟意粉 or Beer and Calpico Jelly 啤酒可爾必果凍.

Mango Pomelo Sago Pudding 楊枝甘露布甸

Mango Pomelo Sago 楊枝甘露 (yang zhī gān lù) has traditionally been a sweet soup. I’ve always felt it would make more sense as a pudding. So here we are!

Ataulfo mangoes are usually used for this recipe because they are very aromatic and less fibrous than other mango varieties. Red meat pomelos are also usually used but other pomelos can also be used. You can also add some coconut jelly for some added texture and flavor. Bird’s nest would also be a nice, but expensive addition!

Other fruits that can be used:

• papaya

• passionfruit

• dragon fruit

5 from 2 votes

Approximate cost (CAD) $20

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert, Snack

Cuisine Chinese

Servings 12 servings (5oz)

Calories 226 kcal

Ingredients

  

1x2x3x

• 450 g Mango meat you will need approx. 900g grams of mangoes
• 300 g Red pomelo meat you will need approx. 1/3 to 1/2 of a pomelo
• 80 g Tapioca pearls (small)
• 398 ml Coconut cream (one can)
• 5 tbsp Sugar
• 125 ml Milk
• 250 ml Water
• 2 packets Gelatin powder (7g per packet)

Instructions

 

Instructions for cooking tapioca pearls:

• Bring 4L of water to a boil in a pot. Add 80g of tapioca pearls. There is no need to wash or soak the tapioca pearls
• Let it boil for 1 minute, cover with the lid and turn off the heat. Let the tapioca pearls sit in the pot for 30 minutes Set a timer because if you let it sit too long, your pearls may become blobs
• After 30 minutes, check to see if the pearls are transparent. If there is still some white in the centre, put the lid back and wait for another 15 minutes If you used large tapioca pearls, you will need to reboil the water for 1 minute after the 30 minutes has passed, turn off the heat, cover with a lid and wait another 30 minutes. Repeat the process until the tapioca pearls become transparent
• Once the tapioca pearls are all transparent, they should sink to the bottom of the pot. Pour most of the water out of the pot, then pour the rest of the water with the tapioca into a big bowl of cold water, stir it around a bit and pour everything through a strainer to drain all the water
• Refill the big bowl with cold water, put the tapioca pearls back in and pour through the strainer again
• Repeat step 5 one more time.
• Put the rinsed and strained tapioca pearls into a clean bowl
• Add 1 tbsp of sugar to the tapioca pearls, mix well and set aside This will prevent the pearls from sticking to one another. You can then put the tapioca pearls into the fridge to use the next day. When you pour them out, they will be in a big clump. When you’re ready to use them, just pour them into the hot coconut cream mixture and then press on them with the back of a spoon, you should be able to separate them easily

Instructions for preparing the fruit:

• Peel the mangoes and cut the meat into small cubes and set aside
  
• Peel the pomelo and keep only the pulp. Discard the skin and peel
• Separate the pomelo pulp into small pieces by hand and set aside Do not cut into small pieces with a knife. We want the pulp pieces to stay whole

Instructions for putting it all together:

• Pour one can or 398ml of coconut cream, add 4 tbsp of sugar into a pot and bring to a boil using medium heat The cream will melt and become a thick liquid
• Once the mixture has boiled, turn the heat to low
• Sprinkle 2 packets of powdered gelatin in 250ml of room temperature water and mix well sprinkle the gelatin slowly to prevent clumping.
• Pour the gelatin mixture into the pot with the coconut cream and mix well
• Bring the heat back up to medium, continue stirring and cook for 5 minutes to make sure the gelatin has melted into the coconut cream mixture. Turn off heat
• If you see clumps of gelatin, you can pour the mixture through a sieve to remove the clumps
• Add 125ml milk, cooked tapioca pearls, cubed mango pieces and pomelo pulp into the coconut milk mixture and mix well
  
• Use a ladle to pour into small serving cups or bowls
• Put into the refrigerator and let it set for 3-4 hours
  
• Serve

Nutrition

Calories: 226kcalCarbohydrates: 43gProtein: 1gFat: 6gSaturated Fat: 5gCholesterol: 1mgSodium: 23mgPotassium: 131mgFiber: 2gSugar: 33gVitamin A: 423IUVitamin C: 29mgCalcium: 18mgIron: 1mg

Keyword Dessert, Mango, Pomelo, Sago, Tapioca

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