fbpx

Tag: make ahead

Broccoli Shiitake Shumai

Broccoli Shiitake Shumai

It’s always nice when everyone at the table can enjoy the same meal and no one feels left out. My beautiful friend Ellen Kanner has been making sure that vegans have delicious and exciting food on her table with her wonderful blog Soulful Vegan, her read more

Purin

Purin

Crema Catalana, flan, creme brulee… there’s something about a creamy custard topped with caramel that is universally irresistible. Purin is Japan’s take on the classic pairing and is incredibly popular. You can even find Purin for sale in convenience stores. It’s one of my favorite read more

Overnight Oats

Overnight Oats

How many times have you heard, “breakfast is the most important meal of the day”?  Now….how often do you actually eat breakfast? Yeah, me too. It’s just a lot to expect a person to get up and do everything they have to do to get ready for the day, AND make something worth eating. But I have found that if I have something ready to grab and go in the fridge, that I can quickly load with fun and yummy toppings, I not only will eat breakfast but I will actually look forward to it. These Overnight Oats fit the bill. They are jam packed with healthy ingredients like oats and chia seeds that energize me throughout my busy day, with a flavor that has taken a delightful detour through the tropics.

ingredients oats

Coconut Milk Overnight Oats

I’ve tried various overnight oats recipes over the years, but found them a little bland and boring. Using coconut milk as the dairy base was a game changer! It transforms the oats and chia into a lush, pudding like consistency. Let’s face it, oats are a blank canvas and they need to be infused with flavor to prevent them from tasting like cardboard, and coconut milk does the trick!

measuring cup overnight oats

Then I let the mixture sit for a few minutes, and stir again. Otherwise all the chia seeds sink to the bottom, but if you wait a few minutes they start to thicken and when you stir them again they will more evenly disperse. The chia seeds are what help overnight oats set, so you want to make sure they are well mixed.

portioned oats

Now they just need to be covered and put in the refrigerator overnight. And then the fun can begin!

Overnight Oats Toppings!

Coconut chips, bananas, and chopped dates are my favorite toppings for these. The chips add crunch, the bananas continue the tropical island party, and the dates are fun and chewy.  Overnight Oats are perfect for any nuts or fruits you want to add, but this combo is hard to beat. I’ve seen some recipes that add the toppings the night before, but I prefer to have fruit that’s freshly cut for the best flavor, color, and texture. I like to really lean in to my toppings and add a generous amount to each serving. Go big or go home, right?

chopping bananas

Add a layer of dates on top of the bananas:

Finally I add a generous pinch of coconut chips:

chips

Enjoy your Overnight Oats right away, while the bananas are still in pristine form. Try these and let me know what you think, I want to hear if these cured your breakfast blues too. Leave a comment here or tag us @funkyasiankitchen!

recipe card oats

For some more quick and healthy breakfast ideas, check out our Green Smoothie and Halo Halo!

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
recipe card oats

Overnight Oats

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes (plus chilling time)
  • Total Time: 10 minutes
  • Yield: serves 6
  • Category: breakfast
  • Cuisine: Pan-Asian

Ingredients

Scale

For the oats:

  • 1 can (13.5 ounces) coconut milk or coconut cream
  • 14 ounces water 
  • 2 Tablespoons maple syrup or to taste
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon sea salt
  • 1 cup rolled oats (not instant)
  • ½ cup chia seeds

For the topping:

  • 3 bananas
  • 12 dates
  • 1 cup crunchy coconut chips, nuts, or anything crunchy

Instructions

  1. Combine the coconut milk, water, maple syrup, vanilla, and salt in a container.
  2. Stir with a fork.
  3. While stirring, add the chia seeds and the oats.
  4. Let the mixture sit for a couple minutes and stir again.
  5. Pour the mixture into 6 containers (the containers should only be filled half way since you will need space for the toppings).
  6. Cover and refrigerate overnight.
  7. Pit the dates and chop them into small pieces.
  8. Peel and chop the bananas.
  9. Top with the dates, bananas, and coconut chips.
  10. Serve your Overnight Oats immediately.

Notes

*I like to put the overnight oats into plastic lidded containers and store them in the fridge. Top them with fruit only when ready to eat to keep the banana from turning brown.

Keywords: breakfast, chia, oats, overnight oats, gluten free, fruit, bananas, make ahead, snacks

Stuffed Cabbage

Stuffed Cabbage

As the weather finally starts to cool down a bit, we can look forward to spending time in the kitchen again and working on some comfort foods. This Stuffed Cabbage dish is a great project to tackle this weekend. Like Hambagu and Corn Potage, this read more

Tsubuan (sweet red bean paste)

Tsubuan (sweet red bean paste)

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

Mango Sago

Mango Sago

 

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!

mango sago ingredients

Sago

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.

pearls mango sago

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.

skin mango sago

chunks mango sago

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!

 

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
recipe mango sago

Mango Sago

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: serves 4
  • Category: sweets
  • Cuisine: Chinese

Ingredients

Scale
  • ¼ cup small tapioca pearls
  • 3 fresh ripe mangoes
  • 8 oz coconut milk or coconut cream
  • ¼ cup condensed milk
  • 23 Tablespoons sugar (optional depending on the sweetness of the mangoes)

Instructions

  1. 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. 
  2. 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.
  3. 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.)
  4. 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). 
  5. 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.
  6. 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.
  7. 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.

Notes

*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