There may not be a more crowd pleasing, popular dessert than cheesecake, and this Japanese Cheesecake is next level. It’s melt in your mouth delicious; part cheesecake and part soufflé. All the creamy tang of cheesecake, lightened with the airy cloudlike texture of a soufflé. read more
Sweetened red bean paste, or Tsubuan, is probably one of Japan’s most recognized sweet flavors. It’s used in mochi, ice cream, and pastries. It’s even delightful just spread on toast. You can find tsubuan in Asian markets, but it’s so much better when made from read more
When I need a really fast, make ahead sweet, I reach for this Mango Sago. Especially now, when mangoes are at their peak. Even with all of the annoying squirrels racing to get their fair share, I still have plenty left to make this recipe. With perfectly ripe summer fruit, this tropical dessert doesn’t even need any sugar. It’s creamy, cooling, refreshing and makes a beautiful presentation. Any leftovers make a great grab and go breakfast too!
I first had this dessert at a Singaporean restaurant in Manila many years ago. It’s a frequent dessert soup served at Chinese restaurants. After a rich meal, this mildly sweet, fruity offering is a sophisticated step above cut oranges. And with just a couple of quick easy steps, you too can have this on your table tonight!
Sago are tapioca pearls, made from the starch of the cassava root. The starch gets gelatinized when cooked, which then thickens liquid into a pudding-like consistency. Sago pudding can be made with all kinds of fruit, and is enjoyed throughout Southeast Asia. Mango Sago is said to have originated in Hong Kong, where it is appreciated for its tropical flavors. Be careful to get the small white pearls, not the larger black or brown tapioca that is used to make Boba Tea.
Preparing Mango Sago
This recipe relies on the sweetness of ripe summer mangoes. When selecting them, look for fruit that gives when you gently squeeze it and has a rich tangy aroma. While you don’t want rock hard, you don’t want super mushy/soft either, because we are going to cut some pretty cubes to garnish our mango sago.
If mangoes are not available or out of season, you can use frozen mangoes or even switch out the mangoes for strawberries, raspberries, or peaches. I’ve also had this soup many times with chunks of taro root floating in it, a traditional version which you can make year round.
Blend until it’s a smooth puree and take a taste. If it’s not as sweet as you’d like, add the optional sugar. Then chill in the fridge for at least an hour until ready to combine with the tapioca. You can make the puree a day ahead too.
Cooking the Sago
It is crucial that your water is at a furious boil before you start. Use a whisk or fork to stir the water as you pour in the tapioca. You need the tapioca to be separate grains and tapioca loves to cling together. If you’re not attentive, you will end up with a tapioca raft, where your tapioca gels into one big blob. Once you’ve poured in the tapioca, lower the heat and cook the tapioca for 13-15 minutes, giving it a good whisk every couple minutes.
Turn off the heat and let the tapioca sit in the hot water for another 5 minutes. This soaking time allows the tapioca pearls to fully hydrate. Any hard white centers will disappear as they soak in the hot water so don’t worry about them. Once the pearls are translucent, drain them in a sieve and run under cool water to cool.
Now that the sago is cooked, it’s time to add the prepared mango puree.
Mix to combine:
Keep them in the fridge until ready to serve. The longer the Mango Sago sits, the more pudding like it becomes. I enjoy eating it immediately after making it as a chilled soup, and then having one the next day when it’s more like a tapioca pudding. Either way, it’s delicious. I hope this easy Mango Sago brightens up your summer. Let me know by commenting and rating the recipe, and tag us in your pics @funkyasiankitchen, we love seeing your creations!
- ¼ cup small tapioca pearls
- 3 fresh ripe mangoes
- 8 oz coconut milk or coconut cream
- ¼ cup condensed milk
- 2–3 Tablespoons sugar (optional depending on the sweetness of the mangoes)
- Peel the mangos and then cut the mango off of the seed in thick slices. Take a couple of the nicest slices and cut them into ¼ inch chunks for garnishing (you should have about ½ cup). The rest will be blended. You should have about 1 pound of mango to puree.
- In a blender, add the coconut milk, condensed milk, and mango. Blend until smooth, and transfer to a large bowl. Taste the puree. If it’s not as sweet as you would like, add the optional sugar to taste.
- Cover the bowl and then chill the mango puree for at least an hour before adding the tapioca. (You can make this the night before and store it covered in the fridge.)
- In a pot, bring 4 cups of water to a boil over high heat. Make sure the water is at a rapid boil, and then add the tapioca, whisking as you pour it in. (If the water is not boiling, the tapioca will stick together and you will create one gooey raft of tapioca).
- Lower the heat to medium high and simmer for 13-15 minutes, whisking every couple of minutes. It’s ok if the tapioca still has a small white spot in the middle. It will disappear as it sits in the hot water.
- Turn off the heat and let the tapioca sit for 5 minutes or just until the tapioca is clear. Drain the tapioca into a sieve and rinse under running cold water to cool. Drain well.
- Add the tapioca to the mango puree and mix to combine. Pour into individual bowls and top with the reserved mango chunks. Refrigerate until ready to serve.
*Do not substitute Boba tea tapioca pearls which are a completely different product.
*If fresh mangoes are not available, feel free to substitute 1 pound of frozen mango or 2 cups of other fruit such as peaches, strawberries, or raspberries. Add sugar to taste once you have made the puree.
Keywords: mango, sago, desserts, summer, sweets, chinese, cantonese
Coconut Flan is one of the most popular desserts on our menu. And while it is a nod to the enduring love Miamians have for Latin American flan (you can seriously get flan even at our gas stations), the addition of coconut makes it closer to the iconic Vietnamese dessert Báhn Flan. Our Coconut Flan is a rich and creamy make-ahead dream of a dessert. The individual servings feel really special and make a beautiful presentation. It’s naturally gluten free, and it makes 10 servings, making it ideal for a dinner party. Or, since it lasts about a week or so in the fridge, I won’t tell if you make it and eat the whole batch whenever you’re craving a little something sweet.
Coconut Flan Starts with Caramel
Making caramel is easier than you might think. It just requires patience and a watchful eye. I make what’s called a wet caramel-meaning that there is water along with sugar in the pan. I think it’s more fool proof and I’ve never had to start over because I’ve burned the caramel. And if you’ve ever watched The Great British Baking Show, you know that making caramel can stump even the best amateur cooks. Because the water has to cook off before the sugar can start to caramelize, wet caramels do take a bit longer. But I figure, what’s a couple minutes compared to having to start the whole process over again.
And before I start, I get a large bowl of cold water ready in the sink, so that when the caramel is the desired color, I can quickly stop the cooking process by dipping the bottom of the pan in the cool water. Once caramel gets to the right color, it can quickly start to burn from the accumulated heat in the pan.
Let me give you an obvious tip that will ease your anxiety: use white granulated sugar. As you can see in my photos, I only had natural sugar, which is why it already looks a little brown before I even started to cook. The light brown color can be difficult for cooks who don’t often make caramel since the white sugar turning a deep amber color is the sign that your caramel is ready. The taste is the same, but I suggest using regular granulated white sugar, especially if you’ve never made caramel before, so you can carefully watch it as starts to brown.
When it’s a nice golden brown, I take it off the and carefully stir it. It is still cooking at this point, and stirring it helps to make the caramelization uniform. When it’s the color I want, I quickly put it in the bowl of cold water.
Baking the Coconut Flan
I can never really decide which part is best-the caramel or the velvety coconut custard. Luckily, we don’t have to. Yes, 12 egg yolks are a lot. Save the whites and make a healthy egg white omelet. That’s called balance!
This flan is more similar in texture to the French creme caramel than Latin flan which is often very dense. It’s ultra creamy and just sweet enough. I would suggest making it the way the recipe is written, but if you want to cut some of the fat and calories, you can substitute coconut milk instead of cream or use whole milk instead of the half and half. I would not suggest using low fat milk or fat free condensed milk. It’s just not worth it.
Once the mixture is velvety smooth, it’s time to bake the coconut flan. I make a water bath to insure that they cook very gently and evenly.
Bake the flan for about 45-55 minutes, until just set. The center shouldn’t look wet, but it should jiggle slightly when tapped. I turn off the oven, keep the door open, and let them cool for 20 minutes in the oven.
The flan need to chill in the fridge overnight or for at least 4 hours. Which makes this so convenient for entertaining. Then all you have do on the day of is to plate them right before serving.
Prepare for oohs and ahhs when everyone sees your caramel gloriously bathe the coconut flan.
Honestly this is perfection just like this. But if you’re feeling fancy a sprig of fresh mint provides a nice pop of color, and a sprinkling of toasted coconut chips add a nice crunch.
Give this crowd pleasing dessert a try and let me know what you think. Please take a second to rate and comment on the recipe below, and show off your coconut flan by tagging us in your pics @funkyasiankitchen, we love seeing your creations!
- 1 ¼ cups granulated sugar
- ¾ cup water
- 19 oz can coconut cream
- 1 cup half and half
- 14 oz can condensed milk
- 12 eggs
- Mint sprigs
- Crunchy coconut strips
- Set 10 (1 cup size) aluminum cups on a rimmed baking tray.
- Set a bowl larger than the diameter of the pan you will be using in the sink and fill it with water.
- In a small saucepan, combine the sugar and the water. Turn the heat to medium high and stir the sugar just until it melts. Let the sugar water boil. It will start to thicken and bubble more slowly as it reaches the candy stage.
- Continue cooking until the sugar turns a light amber color. This whole process will take about 8-10 minutes. Take the pot off the heat and gently and carefully use a spoon and continue mixing as the sugar will continue to darken.
- As soon as the caramel is the right color, stop the cooking process by dipping the pot into the bowl of cold water. (Do this in the sink as the water may hiss and spit.)
- Pour or spoon the caramel evenly into the containers. Set aside to cool.
- Preheat the oven to 325 degrees and set the oven rack to the middle.
- In a large bowl separate the egg yolks, saving the whites for another purpose. Add the coconut cream, condensed milk, and half and half.
- Whisk until the mixture is well combined. Pour the mixture through a mesh to eliminate any unmixed egg.
- Pour the mixture into the aluminum tins.
- Put the tray into the oven and then carefully pour about 3 cups of water into the baking tray (the water should come up to near the edge of the tray, about ⅓ of the way up the aluminum tins).
- Bake for 45-55 mins until just set. If you tap the side of one, it should jiggle loosely but the center should not be wet.
- Turn the oven off and open the oven door. Let cool for 20 minutes before moving the tray out of the oven. Transfer the aluminum tins to a dry tray. Refrigerate overnight or for at least 4 hours.
- When you are ready to serve, run a pairing (or steak) knife along the edge of the flan. Gently flip the tin over onto a small plate and then pierce the middle of the tin. This will create an air pocket allowing the flan to plop onto the plate.
- Garnish with a little mint or some coconut chips as desired.
*This is a rich and creamy flan. You can substitute the half and half for whole milk or substitute coconut milk for the coconut cream if you prefer a lighter flavor.
*If you do not have aluminum tins, you can use any 8 oz (1 Cup) size oven safe bowls. Once the flans are baked and cooled, run a knife along the outer edge and push gently along the edge of the flan when turning it out to break the seal. If you’re having problems turning out the flan, just eat it out of the bowl itself. It’s perfectly fine and you save yourself from having to wash an additional dish!
Keywords: flan, coconut, dessert, sweets, holiday, party