Mango pomelo sago
{{Short description|Hong Kong dessert}}
{{Infobox prepared food
| name = Mango pomelo sago
| image = Mango pomelo sago.jpg
| caption =
| alternate_name =
| country = Hong Kong
| region =
| creator =
| course = Dessert
| type =
| served = Cold
| main_ingredient = Mango, pomelo, tapioca, coconut milk, cream, sugar
| variations = ice cream, ice pop, pudding
| calories = 264
| other =
| similar_dish = Sago with coconut milk
}}
{{Chinese
|pic=
|picsize=
|piccap=
|t=楊枝甘露
|s=杨枝甘露
|p=yáng zhī gān lù
|j=joeng4 zi1 gam1 lou6
|l=poplar branch sweet dew
}}
File:Mango Pomelo Sago by Lei Garden.jpg
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.{{Cite web |title= Sago and Sagú|date=April 2023 |url=https://historicalfoodways.substack.com/p/sago-and-sagu}} Over time, this dessert has evolved into many different variations; for example, it can serve as a flavor for other desserts and drinks.{{cite web|title=Sweet dreams: Love Yogurt not just dessert|url=http://pittnews.com/article/65975/arts-and-entertainment/food-drink/sweet-dreams-love-yogurt-not-just-dessert/|website=pittnews|date=December 2015 |accessdate=24 March 2016}}
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{{Cite web |last=Jiahui |first=Sun |date=July 13, 2021 |title=The Hong Kong Dessert with an Immortal Name |url=https://www.theworldofchinese.com/2021/07/behind-the-name-of-an-immortal-hong-kong-dessert/}} in 1984 when it decided to set up its first branch in Singapore.{{cite web|title=Best Mango Pomelo Dessert In Singapore – 杨枝甘露 Rocks|url=http://danielfooddiary.com/2016/01/13/mangopomelo/|website=DANIELFOODDIARY}} 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.{{cite web|title=楊枝甘露|url=http://www.singtaousa.com/616885/post-%E6%A5%8A%E6%9E%9D%E7%94%98%E9%9C%B2/?variant=zh-hk&fs=16|website=Sing Tao Daily|accessdate=24 March 2016|archive-url=https://web.archive.org/web/20160409045450/http://www.singtaousa.com/616885/post-%E6%A5%8A%E6%9E%9D%E7%94%98%E9%9C%B2/?variant=zh-hk&fs=16|archive-date=9 April 2016|url-status=dead}}
Although mango pomelo sago in its current form was invented by Lei Garden, ingredients like sago have been used in Chinese cuisine for millennia. 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.{{Cite web |last=Shute |first=Nancy |date=May 10, 2013 |title=Sago, An Ancient Chinese Starch, Endures In Asian Cooking |website=NPR |url=https://www.npr.org/sections/thesalt/2013/05/09/182614622/sago-an-ancient-chinese-starch-endures-in-asian-cooking}} 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,{{Cite book |last=Harrison |first=Tom |title=BRUNEI CANNON – THEIR ROLE IN SOUTHEAST ASIA |date=1969 |publisher=Brunei Museums Publications |edition=Vol.1, No.1 1969}} 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.
Ingredients
- Fresh mango
- Pomelo
- Tapioca pearls (sago)
- Coconut milk
- Evaporated milk or cream
- Sugar or syrup
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{{cite web|title=mango pomelo sago|url=http://worldrecipes.expo2015.org/en/recipes/q-mango_sago_pomelo.html|website=world recipe|accessdate=24 March 2016}}{{cite web|title=Prosperity menus focus on traditional festive favourites|url=http://www.thestar.com.my/metro/eat-and-drink/2016/02/19/familiar-taste-of-home-prosperity-menus-focus-on-traditional-festive-favourites/|website=The Star Online|accessdate=24 March 2016}}{{cite web|title=Mango Deluxe with Aloe Vera for Strengthening Stomach|url=http://www.hungfooktong.com/en/product.php?mc=2&cid=6&showProduct=1&id=159|website=Hung Fook Tong|accessdate=24 March 2016}}
- Gulaman Recipe, Filipino Sago{{Cite web |last=Sobel |first=Adam |date=July 25, 2024 |title=Sago't Gulaman Recipe (Refreshing Filipino Sago Drink) |url=https://cinnamonsnail.com/sago-gulaman-recipe/}}
See also
References
{{reflist}}
{{HK-stub}}
{{China-dessert-stub}}
{{Hong Kong cuisine}}
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