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{{Short description|Hong Kong dessert}}
{{Short description|Hong Kong dessert}}

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{{Infobox prepared food
{{Infobox prepared food
| name = Mango pomelo sago
| name = Mango pomelo sago
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The Chinese name of "mango pomelo sago" ([[:zh-tw:楊枝甘露|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]]''.
The Chinese name of "mango pomelo sago" ([[:zh-tw:楊枝甘露|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<ref>{{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/}}</ref> in 1984 when it decided to set up its first branch in Singapore.<ref>{{cite web|title=Best Mango Pomelo Dessert In Singapore – 杨枝甘露 Rocks|url=http://danielfooddiary.com/2016/01/13/mangopomelo/|website=DANIELFOODDIARY}}</ref> [[:zh-tw:黃永幟|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]].<ref>{{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}}</ref>
This dessert was said to be invented by Lei Garden<ref>{{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/}}</ref> in 1984 when it decided to set up its first branch in Singapore.<ref>{{cite web|title=Best Mango Pomelo Dessert In Singapore – 杨枝甘露 Rocks|url=http://danielfooddiary.com/2016/01/13/mangopomelo/|website=DANIELFOODDIARY}}</ref> [[:zh-tw:黃永幟|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]].<ref>{{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}}</ref>


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.<ref>{{Cite web |last=Shute |first=Nancy |date=May 10, 2013 |title=Sago, An Ancient Chinese Starch, Endures In Asian Cooking |url=https://www.npr.org/sections/thesalt/2013/05/09/182614622/sago-an-ancient-chinese-starch-endures-in-asian-cooking}}</ref> This early cooking instrument was primarily used to prepare food during the 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,<ref>{{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}}</ref> a Chinese historian of the 12th century, noted that in the Kingdom of Boni, they used sha-hu for grain as there was low production of wheat.
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|Sago palm starch]] on archaic cooking utensils that date back 5,000 years ago.<ref>{{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}}</ref> 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]],<ref>{{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}}</ref> 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 ==
== Variations ==
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* [[List of Chinese desserts]]
* [[List of Chinese desserts]]
* [[List of desserts]]
* [[List of desserts]]
* [[Tapioca pudding]]

== Recipe ==
Ingredients

* <small>4</small> sweet mangos diced or cubed
* <small>2/3</small> cup of milk
* <small>2/3</small> cup of water

Sago Pearls

* <small>2/4</small> cup of sago pearls
* <small>2/4</small> cup of sugar adjust to preference
* pinch of salt
* <small>4</small> sewed pandan leaves

Garnishing

* 2 additional mangos diced or cubed
* 2 cup of pomelo pulps
* Mint leaves for garnish
Recipe

# Fill a large pot with water, and bring it to a rolling boil. Pour in sago pearls, and intermittently stir for 15 to 20 minutes. Bring water temperature to a simmer.
# When your sago pearls are tender, strain the water over a sink, gently rinse them with cool water. Set aside for later.
# In an empty saucepan, integrate your coconut milk, vanilla, honey, and a pinch of salt.
# Bring mixture to a boil, making sure to scrap the bottom of the pan to prevent burning.
# Once thick, stir in your sago pearls. Cool in the refrigerator until the ingredients are chilled.
# When you are ready to enjoy, pour the chilled sago into a serving cup, and top with your mango, and pomelo!<ref>{{Cite web |last=Tam |first=Michelle |orig-date=January 8, 2024 |date=March 26, 2024 |title=Mango Sago |url=https://nomnompaleo.com/mango-sago-coconut-tapioca-pudding}}</ref>


==References==
==References==
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{{Hong Kong cuisine}}
{{Hong Kong cuisine}}
{{Dessert|state=autocollapse}}

[[Category:Hong Kong desserts]]
[[Category:Hong Kong desserts]]
[[Category:Coconut desserts]]
[[Category:Coconut desserts]]

Latest revision as of 00:52, 24 December 2024

Mango pomelo sago
CourseDessert
Place of originHong Kong
Serving temperatureCold
Main ingredientsMango, pomelo, sago, coconut milk, cream, sugar
Variationsice cream, ice pop, pudding
Food energy
(per serving)
264 kcal (1105 kJ)
Similar dishesSago with coconut milk
Mango pomelo sago
Traditional Chinese楊枝甘露
Simplified Chinese杨枝甘露
Literal meaningpoplar branch sweet dew
Transcriptions
Standard Mandarin
Hanyu Pinyinyáng zhī gān lù
Yue: Cantonese
Jyutpingjoeng4 zi1 gam1 lou6
A bowl of mango pomelo sago in a dessert store
Lei Garden's mango pomelo sago

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

[edit]

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

[edit]

Many new mango pomelo sago-based desserts have become popular, including:

See also

[edit]

References

[edit]
  1. ^ "Sago and Sagú". April 2023.
  2. ^ "Sweet dreams: Love Yogurt not just dessert". pittnews. December 2015. Retrieved 24 March 2016.
  3. ^ Jiahui, Sun (July 13, 2021). "The Hong Kong Dessert with an Immortal Name".
  4. ^ "Best Mango Pomelo Dessert In Singapore – 杨枝甘露 Rocks". DANIELFOODDIARY.
  5. ^ "楊枝甘露". Sing Tao Daily. Archived from the original on 9 April 2016. Retrieved 24 March 2016.
  6. ^ Shute, Nancy (May 10, 2013). "Sago, An Ancient Chinese Starch, Endures In Asian Cooking". NPR.
  7. ^ Harrison, Tom (1969). BRUNEI CANNON – THEIR ROLE IN SOUTHEAST ASIA (Vol.1, No.1 1969 ed.). Brunei Museums Publications.
  8. ^ "mango pomelo sago". world recipe. Retrieved 24 March 2016.
  9. ^ "Prosperity menus focus on traditional festive favourites". The Star Online. Retrieved 24 March 2016.
  10. ^ "Mango Deluxe with Aloe Vera for Strengthening Stomach". Hung Fook Tong. Retrieved 24 March 2016.
  11. ^ Sobel, Adam (July 25, 2024). "Sago't Gulaman Recipe (Refreshing Filipino Sago Drink)".
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