Peach Sago Salad Recipe

April 25, 2017
(Last Updated On: November 1, 2018)

How to make Peach Sago Salad

When summer comes along, its hard not to get your energy drained by the heat. And what better way to fight the heat with a delicious, sweet, and refreshing dessert. No, we aren’t talking about Halo-Halo. Let’s mix up your cool dessert with something even simpler, a Peach Sago Salad Recipe.





Sago, or also known as Tapioco pearls, is in many Filipino recipes for the longest times. Our ancestors would cut down “sago palm” trees and process it to make sago flour which can then be used in many different forms. How innovative is that? And our Peach Sago Salad is similar to that. It is a twist from the regular mango sago salad we know of.

Peach Sago Salad Recipe

Peach Sago Salad Recipe only calls for a couple of ingredients and as well as simple processes. With the intense heat during the summer, you will surely enjoy a delightful and refreshing dessert such as this that is great to share with your family and friends.

Peach Sago Salad by Filipino Recipes Portal:

Peach Sago Salad Recipe

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Peach Sago Salad Recipe

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Salad
Cuisine: Filipino
Servings: 10 servings
Author: Eduardo Joven - www.PinoyRecipe.net

Ingredients

  • 1 cup uncooked Tapioca Pearls “Sago” cooked in 4 cups of boiling water
  • 1 can 460g Jolly Peach in Halves, drained and cubed
  • 1 can 300g Nestle Cream
  • 1 can 168ml Sweetened Condensed Milk, (adjust according to your taste)
  • cups Evaporated or Fresh Milk Chilled
  • 3 tsp. Almond or Vanilla Extract
  • Maraschino Cherry to decorate

Instructions

  • First, we need to bring 4 cups of water into a boiling point. Add in a cup of small size tapioca pearls and stir from time to time to avoid from sticking and burning at the bottom of the pot. Cook for about 20 minutes until almost translucent. Fire off, cover with a lid and let the tapioca pearls rest until fully cooked. Rinse and drain and place in a large deep serving plate. (Please use plain white sago, don’t mix with the colored ones.) As you can see on my photo, I added a few green and yellow ones, which I regret it,. As I drop my sago in boiling water, it turns green and there’s nothing I can do.
  • Drain and slice peaches into small cubes and add to into your tapioca. Next, add in your all-purpose cream, ¾ of your condensed milk (you can add the rest later on) fresh milk and extract (almond is great in this recipe, but you can use vanilla extract if you want or both that will be fine). Mix well to combine and at this point, you can check the sweetness and adjust according to your taste.
  • Drain and slice peaches into small cubes and add to into your tapioca. Next, add in your all-purpose cream, ¾ of your condensed milk (you can add the rest later on) fresh milk and extract (almond is great in this recipe, but you can use vanilla extract if you want or both that will be fine). Mix well to combine and at this point, you can check the sweetness and adjust according to your taste.
  • Chill Peach-Sago Salad for at least an hour before serving. Don’t worry if your salad becomes thick, that’s totally fine because tapioca tends to absorb the almond-milk. But if it’s too thick for your liking, just add half cup of evaporated or fresh milk and mix well. Serve Peach-Tapioca Salad with Cherry on top.

Peach Sago Salad Recipe

 

 




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