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Sago with Corn in Coconut Cream

The other day, I talked to my friend about how I wanted to cut down dairy products in my diet. I looked back at my childhood and I noticed I rarely felt unhealthy when I was a kid. I was an energy powerball. I was active and strong. Diet was almost like a taboo topic. If I talked about eating less, my mom and dad would probably think that I was possessed. So how could a girl who used to eat everything she wanted turns out to be a woman who has to consciously think about her food. Diet has become a part of my life. If I don’t eat right, I feel guilty afterward. Saying all these doesn’t mean I am going to go against eating dairy products all the way. No, I will occasionally enjoy them in lesser quantity.

Sago with Corn in coconut cream 1

I don’t recall drinking milk, having cheese or any dairy products when I was a kid. Our home food consisted of a lot of vegetable, fresh water fish, free range meat, eggs from my own backyard and tons of seasonal fruits. Now I’m starting to think that maybe my body is programmed to eat my local food. We don’t use butter or cheese in our diet. I never feel gassy or uneasy when I eat my local food unlike when I have pizza or cheesecake.

Sago with Corn in coconut cream 2

When it comes to dessert, I can say most of Thai dessert is vegan. Coconut cream is an essential ingredient that gives the dessert creamy and delightful texture. Thai dessert is light and fresh. It’s also simple to make. I think it’s time for me to go back to appreciate my root and cherish my childhood flavors and way of life.

Sago with Corn in coconut cream 3

Sago or tapioca pearl is easy to cook. When it’s boiled, sago turns translucent and soft. Make it sweet and have it with rich salty coconut cream. It’s whole and fresh. You can add corn, jackfruits or cantaloupe to make this dish even more interesting.

Sago with Corn in Coconut Cream


1 cup sago (I used pandan leaf flavored sago)

1 cup of boiled sweet corn

3 cups water

½ cup sugar

1 cup coconut cream

¼ tsp salt

1 tsp rice flour


Bring water to boil in a pot. When the water is boiling, add sago. Stir continuously for 10 minutes or until the sago turned clear. It’s totally fine if the center of the sago is still white.

Add sugar and stir until dissolved.

Add sweet corn, stir well. Turn off the heat and keep aside.

In a sausage pan, mix rice flour, coconut cream and salt. Whisk well until there is no lump. Cook on a low heat until the sauce becomes thick.

Serve sweet Sago and Corn in a small bowl and top with salty coconut cream sauce.


3 comments to Sago with Corn in Coconut Cream

  • Tes, this is probably a silly question, but from your photos it looks like you have a green ingredient. Is that the Sago? I’ve never heard about it before but I get the idea it is like tapioca, and all of the tapioca I’ve had here in Canada is white.

    Would you be able to tell me more about sago? It looks like something I’d like to try.


    • Tes

      Hi Mark, sorry I forgot to mention that the sago that I’ve got is flavored with Pandan Leaf so it’s green and smell like pandan leaf. Sago is tapioca pearl and usually it’s white like what you get over there. I like the green ones better because I love the flavor of pandan leaf. Sago is very nutritious. I’m not sure if this true but I believe that it’s really good for your stomach and helps reduce the risk of stomach cancer. Sago is very good for sweet dishes, but you can also use it as dumpling wrapper. I will share about that later. Hope this help 🙂

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