Sago Fruit at Gulaman

This is a delicious and refreshing vegan dessert soup that is packed with tons of fruits, tangy vegan jellies, and chewy sago. This fusion dessert between the Vietnamese Che Thai and the Thai sago fruit pudding will be a perfect one to relish. The fresh citrus jellies along with mangoes, lychee, dragon fruit, and the creamy nutty coconut sago is to die for! It’s worth it. 

I received samples from Melissa’s Produce to aid in the process of the recipe development and the opinions expressed are mine alone. This recipe uses tons of fresh fruits, and they are the best! 

This recipe uses jellies made with fresh fruits and fresh fruits as such. Wait! Did I say fruit jellies? Yes, they are easy to make and this is a vegan recipe. No gelatin is used. Do you think it is possible? It is! Agar-agar is the gelling agent making fresh fruit jellies. The vegan jelly can be used to make poke cakes too, and check this Eggless Blood Orange Poke Cake for a fun science experiment and a delicious cake recipe.  Key lime, orange, Blood orange jellies are made using respective freshly squeezed fruits, sugar, water, and agar-agar and allowed to cool and set into jiggly jellies.

What is agar-agar?

Agar-agar is an extract from seaweed and it can mimic the effect of gelatin, and is also called China grass. It is available as sheets, flakes, or powder. This recipe used powder. If you are using flakes or sheets, make sure to powder and use in this recipe. Agar-agar has a higher melting point and needs to be boiled while gelatin can dissolve in warm water. Also agar-agar sets when cooled and doesn’t need refrigeration. Though agar-agar jellies are less jiggly and firmer comparatively thank the gelatin based counterparts, they stay firmer for a longer time even when exposed to high temperature. 

This recipe requires the following ingredients to make:

Sago - Tapioca pearls, I used the regular variety

Coconut milk - Canned coconut milk is used in this recipe. This gives an amazing tropical flavor kick to this dessert.

Sugar - Sweetener used in this recipe. Vegan friendly sugar is used.

Fresh fruits - Mangoes, dragon fruits, tender coconut flesh. Canned lychee segments are also used. Jackfruits and melon are also great to use in this recipe. 

Citrus fruits - Melissa’s Produce orange, blood orange, and Key limes are used in this recipe.

Agar-agar - is used as the vegan gelling agent.

Water - Water is used for cooking sago as well as to make the citrus agar agar jellies.

Is it easy to make the agar-agar jellies?

Yes, it is! All you need to do is boil the water and sugar, add agar-agar and let it dissolve. Remove from the flame and cool for a couple of  minutes but not long, else it will start to gel. Add the squeezed fruit juice, mix thoroughly, and pour in containers to set. That’s all! These vegan jellies can be stored for 4-5 days in the refrigerator, and can be used in many recipes. Different citrus juices have different flavor profiles and the sugar requirement changes accordingly. Follow the recipe to make a delicious medley of citrus jellies.

Can this recipe be made ahead?

This recipe can be made a day ahead. Maybe a day ahead, but make sure to serve the next day. The flavor of coconut milk might change. The jellies can be made well ahead and stay great for 4-5 days. The fruits can be processed a day ahead. The sago also cooks quickly. If making it a day ahead, add extra coconut milk as the sago would absorb more with time.

Things to note.....

Since coconut milk is used, the flavor may differ if stored for longer periods of time. If you are living in warmer conditions, it is better to use it the same day. Higher temperature slowly makes the coconut milk turn sour.

Do not add boba ahead of time, if planning to include it. Add boba just before serving.

As summer approaches, I prefer having smoothies and fruits over any cooked meals. Just like you! This Sapota Milkshake, Guava Lassi, Mango Lassi are creamy thirst quenchers while I can't ignore the simple and comforting flavors of this Limonana or Nannari Sarbath. Frozen desserts like Blood Orange Frozen Yogurt, Musk Melon Icecream are always loved here and this Fruit Yogurt Bark is an easy and healthy choice to have during summer.

I linking this to Sundays on Silverado, Happiness is Homemade, and What's for Dinner.

Ingredients

Serves 8 to 10

Sago - 1/2 cup

Water -  4 cups

For Coconut Milk

Coconut milk - 1 can

Sugar - 1/2 cup

Blood orange jelly

Water - 1/2 cup

Blood orange - 1/4 cup juice filtered

Agar agar - 1/2 tsp

Sugar - 3 tbsp

Orange jelly

Water - 1/3 cup plus 1 tbsp

Orange juice - 1/3 cup plus 1 tbsp, filtered

Sugar - 2 tbsp

Agar agar powder - 1/2 tsp

Key lime jelly

Agar agar powder - 1/2 tsp

Water -1/2 cup

Lime juice - 3 tbsp, filtered

Green food color - 1 drop

Sugar - 5 tbsp

To Assemble:

Sago  cooked all of the above

Boba - 1/3 cup (Optional)

Litchi 1/4 cup

Dragon fruit - 2/3 cup

Mango - 2/3 cup diced

Jelly - 1/2 cup each

Method

Boil the water, add sago, cook for 15-18 minutes. Drain, rinse with water set aside.

Add coconut milk and sugar to pan. Bring to simmer and simmer for 2 mins. Set aside to cool

Cook the boba according to the package directions.

Blood orange jelly: Heat water and sugar and when it is dissolved add agar agar powder and heat until it dissolves. Cool for 2 minutes. Stir in the blood orange juice, mix, and when it is about to set, pour on a glass dish. Tap and remove air bubbles and set aside to set the agar agar jello.

Orange jelly: Heat water, sugar and then add the agar and agar. When it is dissolved, remove from the flame. When cool add the orange juice. Pour this into a dish when it is about to gel and set aside.

Key lime jelly - Similarly make the Key lime jelly using Key lime juice. Add a tiny quantity of green food color. Pour onto a dish and set aside to gel.

Cut the jello into cubes and set aside. This can be stored in the refrigerator for a week.

Add the sago and boba to cool coconut milk. If making ahead, cook and add boba just before serving.

Transfer this to a bowl. Add the fruits and vegan citrus jello.

Mix.

Transfer to serving dish, top with extra fruits and vegan citrus jelly and serve chill.