Apple Sago Desert
This apple sago dessert is a unique, refreshing, light, delightful, and easy to make dessert rich in flavor and textures.
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Servings: 10 to 12 servings
Ingredients
- ½ cup Dulce de leche
- 1¼ cup Milk
- ½ cup Evaporated milk
- 2 tbsp Caramel Sauce
- ¼ cup Sago
- ½ cup each Red apples, Granny Smith, Golden Delicious, Fiji or Gala Finely chopped
- Apple Jelly
- Maple Cinnamon Jelly
- ⅛ tsp Cinnamon
- ⅔ cup Green apple popping boba
Apple Jelly
- ⅔ Cup Apple juice
- ½ tsp Agar agar
Maple Cinnamon Jelly
- ⅓ Cup Maply syrup
- ⅓ cup Water
- ⅛ tsp Cinnamon
Caramel Apple
- 1 cup Granny Smith Apple finely chopped
- 2 tbsp Brwon sugar
- ⅛ tsp Cinnamon
- ½ tbsp Butter
Instructions
- To a pot add the maple syrup, water, and heat. HWen it begins to boil add the agar agar and cinnamon. Whish and let it boil for a minute. Transfer to a glass containet and set aside to set. Then cut it into one or half inch cubes.
- To another pot add the apple juice and when it begins to boil which the agar agar powder and let it boil for a minute. Pour on to a rectangle dish and let it set. Then cut it into half or one inch cubes.
- In a pan, melt butter and then add the chopped apples, cinnamon and brown sugar. Cook for 6-7 minutes, remove from the flame and cool.
- Cook the sago according to package directions. Drain and keep aside.
- Add dulche de leche and milk to a bowl or container. Beat or whick to get a smooth consistency.
- Assembling: To a large bowl, add the maple and apple jellies, followed by chopped apples and cooked caramel apple.
- Then add the ice cubes, cooked sago, eveporated milk, and dulche de leche milk
- Add the green apple popping boba. Add toasted nuts if using.
- Add cinnamon and caramel sauce.
- Gently mix it.
- To serve, ladle the dessert in serving bowls, sprinkle cinnamon powder and drizzle caramel sauce. Serve immediately
