Description
A chilled peach sago jelly cake with a creamy coconut milk sago layer, juicy peach pieces, and a glossy peach jelly top.
Ingredients
Scale
- 1/2 cup small sago pearls
- 4 cups water for boiling sago
- 1 cup canned peach slices, drained and chopped
- 1/2 cup reserved peach syrup
- 1 cup milk
- 1/2 cup coconut milk
- 1/4 cup granulated sugar
- 2 tablespoons unflavored gelatin powder, divided
- 1/2 cup cold water, divided
- 1 package peach jelly powder, about 85 grams
- 1 cup hot water
Instructions
- Place a 6 inch round mold or small loaf pan in the fridge for 10 minutes.
- Bring 4 cups water to a boil, add 1/2 cup sago pearls, and cook for 12 to 15 minutes, stirring often, until mostly translucent.
- Turn off the heat, cover for 5 minutes, then rinse the sago under cool water and drain well.
- Line the mold with plastic wrap or use a silicone mold for easy release.
- Bloom 1 tablespoon gelatin in 1/4 cup cold water for 5 minutes.
- Warm 1 cup milk, 1/2 cup coconut milk, and 1/4 cup sugar until the sugar dissolves.
- Stir the bloomed gelatin into the warm milk mixture until smooth, then fold in the cooked sago.
- Pour the sago mixture into the mold and chill for 45 minutes, or until softly set.
- Arrange 1 cup chopped peaches over the set sago layer.
- Dissolve 85 grams peach jelly powder in 1 cup hot water.
- Bloom the remaining 1 tablespoon gelatin in 1/4 cup cold water, then stir it into the jelly mixture with 1/2 cup reserved peach syrup.
- Let the jelly mixture cool for 10 minutes, then pour gently over the peaches and sago layer.
- Chill for 3 hours, or until fully firm.
- Unmold carefully, slice with a warm clean knife, and serve cold.
Notes
- Pour the jelly over the back of a spoon to protect the creamy sago layer.
- Do not cut the cake before it is fully chilled.
- Use a warm knife and wipe between cuts for cleaner slices.
- Freezing is not recommended because the jelly and sago may become watery after thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 165
- Sugar: 20g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 6mg
Keywords: peach sago dessert, jelly cake, chilled peach dessert, sago pudding cake, no bake fruit dessert