Sago Tapioca Pearls in Coconut Milk with Ginkgo Nuts.

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• Hello everyone 🤗 Today, I made Bua Loy,a Thai sweet dessert of the coconut milk based variety. I adapted it from the traditional recipe by using sago pearls instead of glutinous rice flour and added a natural blue-purple hue by soaking the pearls in butterfly pea flower water before shaping and boiling them. It is served with a rich, sweet, and creamy coconut milk infused with a subtle pandan aroma. To make it extra special, I added ginkgo nuts, which I really enjoy. They complement this dessert perfectly, making it delicious and offering a variety of textures. Here is the recipe and method.

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🥥 Ingredients

• 1 cup sago pearls (divided into two portions)
• 1 cup concentrated butterfly pea flower water
• 1 cup diluted butterfly pea flower water
• 1 cup syrup
• 1/2 cup ginkgo nuts
• 300 grams coconut milk
• 2 fresh pandan leaves, cut into short pieces
• 50 grams palm sugar
• 50 grams granulated sugar
• 1/2 teaspoon salt

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🫕 Procedure

• Prepare the Sago Pearls: Soak the two portions of sago pearls separately in the concentrated and diluted butterfly pea flower water for 20 minutes.

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• After soaking, strain the water from the sago pearls.

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• Shape the strained pearls into small round balls, about 1 cm in diameter, and set aside for boiling.

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• Bring water to a boil in a pot. Add the sago balls to the boiling water and wait for them to float to the surface.

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• Once they float, use a strainer to remove them and transfer them to the syrup.

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• Pour the coconut milk into a pot and place it over medium-low heat. When the coconut milk begins to warm, add the palm sugar, granulated sugar, and salt. Stir until well combined.

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• Add the sago balls to the coconut milk.

• Followed by the ginkgo nuts. Stir gently to mix.

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• When the coconut milk returns to a boil, add the chopped pandan leaves and continue cooking for another 3 minutes. Then turn off the heat.

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• Scoop the sago balls with ginkgo nuts into bowls and enjoy warm.

• This dessert is exquisitely balanced, combining the sweet fragrance of pandan-infused coconut milk, the chewy texture of the sago, and the slight firm, nutty bite of the ginkgo nuts.

• It is a Thai sweet that is aromatic, rich, perfectly sweetened, delightful to chew, and not overly cloying. Thank you for stopping by. 🥰

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