Mango pomelo sago
 | |
| Course | Dessert |
|---|---|
| Place of origin | Hong Kong |
| Serving temperature | Cold |
| Main ingredients | Mango, pomelo, sago, coconut milk, cream, sugar |
| Variations | ice cream, ice pop, pudding |
| 264 kcal (1105 kJ) | |
| Similar dishes | Sago with coconut milk |
| Mango pomelo sago | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 楊枝甘露 | ||||||||||
| Simplified Chinese | 杨枝甘露 | ||||||||||
| Literal meaning | poplar branch sweet dew | ||||||||||
| |||||||||||
Mango pomelo sago is a type of contemporary Hong Kong dessert. It usually includes diced mango, pomelo, sago, coconut milk, and milk. It can be found in many Chinese restaurants and dessert stores in Hong Kong, as well as in Singapore, Malaysia, Guangdong, Taiwan and Papua New Guinea.[1] Over time, this dessert has evolved into many different variations; for example, it can serve as a flavor for other desserts and drinks.[2]
Origin
The Chinese name of "mango pomelo sago" (楊枝甘露, meaning "willow branch manna") comes from the concept of dropping manna from a willow branch which makes people feel refreshed when they taste it. It is also a magical tool used by Guanyin in the 16th century Chinese novel Journey to the West.
This dessert was said to be invented by Lei Garden[3] in 1984 when it decided to set up its first branch in Singapore.[4] Wong Wing-chee, the former head chef of the Lei Garden, alleges to have invented mango pomelo sago as a new dish of the Lei Garden. Inspired by the local ingredients in Singapore, Wong decided to make a dessert featuring mango, pomelo, and sago.[5]
Although Mango pomelo sago was invented recently by Lei Garden, the origins go further into the past than we realize. On the coast of Southern China, researchers recently discovered traces of Sago palm starch on archaic cooking utensils that date back 5,000 years ago.[6] This early cooking instrument was primarily used to prepare food during an era when farmers in the Southern region were growing more sago, and soy. Additionally, researchers suggest that due to the plentiful growth of Sago, it was used as one of their main sources of carbohydrates. Zhao Rukuo,[7] a Chinese historian of the 12th century, noted that in the Kingdom of Boni, they used sha-hu, or sago, as their main grain as there was low production of wheat and other sources of carbohydrates.
Variations
Many new mango pomelo sago-based desserts have become popular, including:
- Pudding, ice cream and ice lolly with the flavour of mango pomelo sago
- Mango pomelo sago flavor of snow skin mooncake for Mid-Autumn Festival
- Mango pomelo sago can be served alongside tofu pudding(douhua), coffee or aloe vera
- Bottled mango pomelo sago flavoured drinks
- Rice ball (Tangyuan) and grass jelly may be used to substitute for sago in the recipe
- Mango pomelo sago flavored cake during Chinese New Year[8][9][10]
- Gulaman Recipe, Filipino Sago[11]
See also
References
- ^ "Sago and Sagú". April 2023.
- ^ "Sweet dreams: Love Yogurt not just dessert". pittnews. December 2015. Retrieved 24 March 2016.
- ^ Jiahui, Sun (July 13, 2021). "The Hong Kong Dessert with an Immortal Name".
- ^ "Best Mango Pomelo Dessert In Singapore – 杨枝甘露 Rocks". DANIELFOODDIARY.
- ^ "楊枝甘露". Sing Tao Daily. Archived from the original on 9 April 2016. Retrieved 24 March 2016.
- ^ Shute, Nancy (May 10, 2013). "Sago, An Ancient Chinese Starch, Endures In Asian Cooking".
- ^ Harrison, Tom (1969). BRUNEI CANNON – THEIR ROLE IN SOUTHEAST ASIA (Vol.1, No.1 1969 ed.). Brunei Museums Publications.
- ^ "mango pomelo sago". world recipe. Retrieved 24 March 2016.
- ^ "Prosperity menus focus on traditional festive favourites". The Star Online. Retrieved 24 March 2016.
- ^ "Mango Deluxe with Aloe Vera for Strengthening Stomach". Hung Fook Tong. Retrieved 24 March 2016.
- ^ Sobel, Adam (July 25, 2024). "Sago't Gulaman Recipe (Refreshing Filipino Sago Drink)".
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