Easy Sago Mango Dessert | No Evaporated Milk | No Coconut Milk
Ingredients
Ingredients for the Sauce
* 2 liters of Water.
* 400 ml of UHT milk, replaceable with 1 can of evaporated milk.
* 100 grams to 150 grams Fiber crème,
^^ This can be replaced with 2 sachets or about 130 ml of Kara instant coconut milk.
* 180 to 200 grams sugar, suit your taste.
* 80 grams or 2 sachets of sweetened condensed milk.
* 20 to 40 grams or about 1 to 2 tablespoons full of cornstarch + 100 ml of water.
* ½ teaspoon Salt.
* 1 Pandan leaves,
^^ tied in a knot, replaceable with 1 tsp Vanilla powder.
Ingredients for the Jelly Filling
* 15 grams or about 1 sachet of Mango Jelly powder.
* 8 to 10 tbsp. sugar, suit your taste.
* 700 ml of Water.
Ingredients for the Sago Mutiara Filling
* 150 grams Sago Mutiara.
* 1200 - 1400 ml of water.
* To taste Ice water.
Ingredients for the Kolang-kaling Filling
* 200 - 250 grams Kolang-kaling, wash clean.
^^ Flushed with hot water, then drain.
* 3 drops of Pandan Coloring.
* ½ teaspoon Fine Salt.
* 300 - 400 ml of Water
* 3 tbsp. Sugar.
Ingredients for the Basil-seeds filling
* 10 to 15 grams or about 1 full tbsp. basil
* 200 ml hot water.
The Main Ingredient
1500 - 2000 grams Mango fruit or about 4 pieces, as needed.
Note
For the Kolang-kaling sweets, it can be replaced with ready-to-eat Nata De Coco.
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