Have you ever thought that you can actually make a refreshing dessert with sweet potatoes that’s as beautiful as it is delicious? This Purple Sweet Potato Sago with Milk Jelly is the perfect treat to actualize it. It combines naturally sweet sweet potatoes, chewy sago pearls, and silky homemade milk jelly in a rich blend of milk and coconut milk. Every spoonful is creamy, lightly sweet, and filled with different textures that make this dessert incredibly tasty.

One of the best things about this recipe is how simple it is to make. The milk jelly can be prepared ahead of time, while the sago can be cooked either on the stovetop or in a rice cooker, making it a convenient option for home cooks. The vibrant purple sweet potatoes not only give the dessert its gorgeous color but also add a smooth, velvety texture.

What I love the most about this dessert recipe is the right amount of sweetness, and it’s naturally sweetened by the purple sweet potato; there is no added sugar in the recipe. It’s creamy, comforting, and a perfect way to enjoy the delicious flavor of purple sweet potatoes.

Purple Sweet Potato Sago with Milk Jelly

PRINT RECIPE PIN RECIPE

Prep Time 1 hour hr 40 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

Milk Jelly

• 200 g milk
• 60 g heavy cream
• 40 g condensed milk
• 5 g gelatin powder
• 20 g hot water

Purple Sweet Potato Sago

• 80 g sago pearls
• 800 g boiling water (for rice cooker method)
• 300 g purple sweet potatoes (cubed & steamed)
• 250 g coconut milk
• 250 g milk

INSTRUCTIONS

Make the Milk Jelly

• In a small bowl, combine the gelatin powder and hot water. Stir well and let it bloom for 10 minutes.
• In a saucepan, combine the milk, heavy cream, and condensed milk. Add the bloomed gelatin and heat over medium-low heat, stirring constantly until the gelatin has completely dissolved. Do not let the mixture boil.
• Pour the mixture into a shallow container or tray. Refrigerate for at least 1 hour, or until fully set.

Cook the Sago

• Add the sago and boiling water to the rice cooker and stir once. Close the lid and press the Cook button.
• When the rice cooker automatically switches to Warm, press Cook again to start a second cooking cycle. Stir the sago occasionally during cooking to prevent it from sticking to the bottom.
• After two cooking cycles, the sago should be fully cooked and completely transparent.
• You can also cook the sago using a stovetop method.
• Bring a pot of water to a boil. Add the sago, cover the pot, and cook over low heat for 15–20 minutes.
• Turn off the heat and let the sago sit, covered, for another 5 minutes.
• The sago is ready when the pearls are completely transparent. If you still see tiny white dots in the center, continue cooking for a few more minutes.
• Drain the cooked sago and rinse under cold water to remove excess starch. Set aside.

Assemble the Dessert

• In a large bowl, combine the steamed purple sweet potatoes, milk, and coconut milk. Reserve 1/3 portion of the sweet potatoes for extra texture and garnish.
• Blend the mixture until smooth using an immersion blender or a countertop blender.
• Cut the chilled milk jelly into bite-sized cubes. Set aside a small portion of it for garnishing.
• Add the cooked sago, milk jelly cubes, and the reserved sweet potato chunks to the blended sweet potato mixture. Stir gently until everything is evenly combined.
• Spoon into serving bowls and top with reserved milk jelly cubes and sweet potato pieces before serving.

Notes

Tips:

• Chill the dessert for 30 minutes before serving for an even more refreshing texture.
• This dessert can be stored in the refrigerator for up to 2 days.

Video