Sago soup
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| Type | tong sui dessert |
|---|---|
| Place of origin | Guangzhou |
| Sago soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 西米露 | ||||||||||
| Simplified Chinese | 西米露 | ||||||||||
| Jyutping | sai1 mai5 lou6 | ||||||||||
| Literal meaning | sago soup | ||||||||||
| |||||||||||
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine,[1][2][3] which is also a variant of tapioca pudding. It is basically made by pearl tapioca (sago), coconut milk and evaporated milk. The dish is traditionally prepared using sago starch, which is derived from sago palm pith.[4] Other ingredients can also be added, such as taro, pumpkin, mango, etc.[4]
See also
References
- ^ Choo, R. (2012). Pan Asian Cookbook - Malaysian Cuisine - Rohana Choo's Kitchen:. Rohana Choo's cookbooks. Springwood emedia. p. 39. ISBN 978-1-4761-0905-3. Retrieved May 30, 2017.
- ^ Osbeck, P. (1771). A Voyage to China and the East Indies. p. 72. Retrieved May 30, 2017.
- ^ Dennys, N.B. (1874). The China Review, Or, Notes and Queries on the Far East. "China Mail" Office. p. 53. Retrieved May 30, 2017.
- ^ a b Sanmugan, D. (2016). Mini Delicious Tropical Desserts & Sweets. Tuttle Publishing. p. 48. ISBN 978-1-4629-1901-7. Retrieved May 30, 2017.
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