 | |
| Type | tong sui dessert |
|---|---|
| Place of origin | Guangzhou |
| Sago soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 西 米 露 | ||||||||||
| Simplified Chinese | 西米露 | ||||||||||
| Jyutping | sai1 mai5 lou6 | ||||||||||
| Literal meaning | sago soup | ||||||||||
| |||||||||||
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, [1] [2] [3] which is also a variant of tapioca pudding. It is basically made by pearl tapioca ( sago), coconut milk and evaporated milk. The dish is traditionally prepared using sago starch, which is derived from sago palm pith. [4] Other ingredients can also be added, such as taro, pumpkin, mango, etc. [4]
See also
References
- ^ Choo, R. (2012). Pan Asian Cookbook - Malaysian Cuisine - Rohana Choo's Kitchen. Rohana Choo's cookbooks. Springwood emedia. p. 39. ISBN 978-1-4761-0905-3. Retrieved May 30, 2017.
- ^ Osbeck, P. (1771). A Voyage to China and the East Indies. p. 72. Retrieved May 30, 2017.
- ^ Dennys, N.B. (1874). The China Review, Or, Notes and Queries on the Far East. "China Mail" Office. p. 53. Retrieved May 30, 2017.
- ^ a b Sanmugan, D. (2016). Mini Delicious Tropical Desserts & Sweets. Tuttle Publishing. p. 48. ISBN 978-1-4629-1901-7. Retrieved May 30, 2017.
 | This Chinese dessert-related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Type | tong sui dessert |
|---|---|
| Place of origin | Guangzhou |
| Sago soup | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 西 米 露 | ||||||||||
| Simplified Chinese | 西米露 | ||||||||||
| Jyutping | sai1 mai5 lou6 | ||||||||||
| Literal meaning | sago soup | ||||||||||
| |||||||||||
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, [1] [2] [3] which is also a variant of tapioca pudding. It is basically made by pearl tapioca ( sago), coconut milk and evaporated milk. The dish is traditionally prepared using sago starch, which is derived from sago palm pith. [4] Other ingredients can also be added, such as taro, pumpkin, mango, etc. [4]
See also
References
- ^ Choo, R. (2012). Pan Asian Cookbook - Malaysian Cuisine - Rohana Choo's Kitchen. Rohana Choo's cookbooks. Springwood emedia. p. 39. ISBN 978-1-4761-0905-3. Retrieved May 30, 2017.
- ^ Osbeck, P. (1771). A Voyage to China and the East Indies. p. 72. Retrieved May 30, 2017.
- ^ Dennys, N.B. (1874). The China Review, Or, Notes and Queries on the Far East. "China Mail" Office. p. 53. Retrieved May 30, 2017.
- ^ a b Sanmugan, D. (2016). Mini Delicious Tropical Desserts & Sweets. Tuttle Publishing. p. 48. ISBN 978-1-4629-1901-7. Retrieved May 30, 2017.
|
| This Chinese dessert-related article is a stub. You can help Wikipedia by expanding it. |