Coffee Sago
Coffee Sago
Ingredients
For the Milk Coffee Jelly
- 1 cup milk
- 1 tablespoon instant coffee powder
- 1 tablespoon granulated sugar
- 1 teaspoon agar agar powder
For the Black Coffee Jelly
- 1 cup water
- 1 1/2 tablespoons instant coffee powder
- 1 tablespoon granulated sugar
- 1 teaspoon agar agar powder
For the Coffee Milk
- 2 cups milk
- 3 tablespoons instant coffee powder, adjust to preferred strength
- 3 tablespoons granulated sugar
For Assembly
- 3/4 cup sago, uncooked
- 1 cup black coffee, chilled
- 1 cup condensed milk
- regular ice cubes, as needed
- black coffee ice cubes, as needed
Instructions
- 1
To prepare the milk coffee jelly, combine 1 cup of milk, 1 tablespoon of instant coffee powder, 1 tablespoon of granulated sugar, and 1 teaspoon of agar agar powder in a saucepan. Bring the mixture to a boil over medium heat, stirring continuously to ensure the agar agar dissolves completely. This should take about 3-5 minutes.
⏱️ 5 min
- 2
Once boiling, immediately pour the milk coffee jelly mixture into a shallow tray or dish. Allow it to cool at room temperature for about 15-20 minutes, then transfer to the refrigerator to set completely, which will take at least 30 minutes.
⏱️ 45 min
- 3
To prepare the black coffee jelly, combine 1 cup of water, 1 1/2 tablespoons of instant coffee powder, 1 tablespoon of granulated sugar, and 1 teaspoon of agar agar powder in a separate saucepan. Bring to a boil over medium heat, stirring continuously until the agar agar is fully dissolved. This process will take approximately 3-5 minutes.
⏱️ 5 min
- 4
Pour the black coffee jelly mixture into another shallow tray or dish. Allow it to cool at room temperature for about 15-20 minutes, then refrigerate to set completely, which will take at least 30 minutes.
⏱️ 45 min
- 5
While the jellies are setting, prepare the coffee milk. In a large pitcher or bowl, combine 2 cups of milk, 3 tablespoons of instant coffee powder, and 3 tablespoons of granulated sugar. Mix well with a whisk or spoon until the coffee powder and sugar are completely dissolved. Chill the coffee milk in the refrigerator until needed.
⏱️ 5 min
- 6
Bring a large pot of water to a rolling boil. Add 3/4 cup of uncooked sago pearls and cook according to package directions, typically until the pearls turn completely transparent, with no white center. This usually takes about 10-15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min
- 7
Once the sago is cooked, strain it through a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch and stop the cooking process. Set aside.
⏱️ 2 min
- 8
Once the milk coffee jelly and black coffee jelly are fully set, carefully cut them into 1/2-inch cubes.
⏱️ 8 min
- 9
In a large serving bowl or pitcher, combine the cooked sago, cubed milk coffee jelly, and cubed black coffee jelly.
⏱️ 2 min
- 10
Pour in the chilled coffee milk, 1 cup of chilled black coffee, and 1 cup of condensed milk. Gently stir all the ingredients together until well combined.
⏱️ 3 min
- 11
Add regular ice cubes and black coffee ice cubes to the mixture as needed, depending on your preference for coldness. Stir again.
⏱️ 1 min
- 12
For best results, chill the assembled Coffee Sago in the refrigerator for at least 30 minutes before serving. Serve cold in individual glasses.
⏱️ 30 min
Kitchen Tools
Coffee Sago
For the Milk Coffee Jelly
- 1 cup milk
- 1 tablespoon instant coffee powder
- 1 tablespoon granulated sugar
- 1 teaspoon agar agar powder
For the Black Coffee Jelly
- 1 cup water
- 1 1/2 tablespoons instant coffee powder
- 1 tablespoon granulated sugar
- 1 teaspoon agar agar powder
For the Coffee Milk
- 2 cups milk
- 3 tablespoons instant coffee powder, adjust to preferred strength
- 3 tablespoons granulated sugar
For Assembly
- 3/4 cup sago, uncooked
- 1 cup black coffee, chilled
- 1 cup condensed milk
- regular ice cubes, as needed
- black coffee ice cubes, as needed
Instructions
- 1
To prepare the milk coffee jelly, combine 1 cup of milk, 1 tablespoon of instant coffee powder, 1 tablespoon of granulated sugar, and 1 teaspoon of agar agar powder in a saucepan. Bring the mixture to a boil over medium heat, stirring continuously to ensure the agar agar dissolves completely. This should take about 3-5 minutes.
⏱️ 5 min - 2
Once boiling, immediately pour the milk coffee jelly mixture into a shallow tray or dish. Allow it to cool at room temperature for about 15-20 minutes, then transfer to the refrigerator to set completely, which will take at least 30 minutes.
⏱️ 45 min - 3
To prepare the black coffee jelly, combine 1 cup of water, 1 1/2 tablespoons of instant coffee powder, 1 tablespoon of granulated sugar, and 1 teaspoon of agar agar powder in a separate saucepan. Bring to a boil over medium heat, stirring continuously until the agar agar is fully dissolved. This process will take approximately 3-5 minutes.
⏱️ 5 min - 4
Pour the black coffee jelly mixture into another shallow tray or dish. Allow it to cool at room temperature for about 15-20 minutes, then refrigerate to set completely, which will take at least 30 minutes.
⏱️ 45 min - 5
While the jellies are setting, prepare the coffee milk. In a large pitcher or bowl, combine 2 cups of milk, 3 tablespoons of instant coffee powder, and 3 tablespoons of granulated sugar. Mix well with a whisk or spoon until the coffee powder and sugar are completely dissolved. Chill the coffee milk in the refrigerator until needed.
⏱️ 5 min - 6
Bring a large pot of water to a rolling boil. Add 3/4 cup of uncooked sago pearls and cook according to package directions, typically until the pearls turn completely transparent, with no white center. This usually takes about 10-15 minutes, stirring occasionally to prevent sticking.
⏱️ 15 min - 7
Once the sago is cooked, strain it through a fine-mesh sieve and rinse thoroughly under cold running water to remove excess starch and stop the cooking process. Set aside.
⏱️ 2 min - 8
Once the milk coffee jelly and black coffee jelly are fully set, carefully cut them into 1/2-inch cubes.
⏱️ 8 min - 9
In a large serving bowl or pitcher, combine the cooked sago, cubed milk coffee jelly, and cubed black coffee jelly.
⏱️ 2 min - 10
Pour in the chilled coffee milk, 1 cup of chilled black coffee, and 1 cup of condensed milk. Gently stir all the ingredients together until well combined.
⏱️ 3 min - 11
Add regular ice cubes and black coffee ice cubes to the mixture as needed, depending on your preference for coldness. Stir again.
⏱️ 1 min - 12
For best results, chill the assembled Coffee Sago in the refrigerator for at least 30 minutes before serving. Serve cold in individual glasses.
⏱️ 30 min