As I stood in my kitchen, the delightful aroma of ube wafted through the air, transporting me to vibrant markets in the Philippines. Today, I’m excited to share my take on Ube Sago, a creamy, sweet dessert that showcases the beauty of this beloved purple yam. Not only is it a visual showstopper with its vivid hue, but it also comes together in just 30 minutes, making it an ideal treat when you want something special without the fuss. Plus, being gluten-free, it caters to everyone at your table. Perfect for gatherings or cozy nights in, this dessert offers a wonderfully chewy texture thanks to the small tapioca pearls that dance playfully in every bite. Are you ready to embark on a flavorful journey that will leave your taste buds longing for more? Let’s dive into this easy and delicious recipe!
Why is Ube Sago so irresistible?
Unmatched Flavor: The sweet, earthy notes of ube halaya harmonize beautifully with creamy coconut milk, creating a delightful flavor that sets it apart from typical desserts.
Quick Preparation: In just 30 minutes, you can whip up this charming dessert, making it perfect for unexpected guests or family cravings.
Crowd-Pleasing Appeal: Vibrant purple colors and a fun chewy texture make Ube Sago a hit at gatherings, sure to impress both kids and adults alike.
Versatile Serving: Top with seasonal fruits like mango or strawberries for a refreshing twist. It’s a dessert that can be easily customized to suit any palate!
Gluten-Free: Enjoy this dessert without worry! It’s naturally gluten-free, making it a safe indulgence for all to enjoy.
For a similar delightful experience, check out my recipe for Ube Tiramisu Jar.
Ube Sago Ingredients
• Here’s everything you’ll need to create a delicious Ube Sago!
For the Base
- Small Tapioca Pearls – Provides the dessert’s chewy texture; smaller pearls work best for this creamy dish.
- Ube Halaya – Adds rich, sweet ube flavor; feel free to increase to ½ cup for more sweetness!
- Milk – Contributes creaminess and balances flavors; whole or low-fat milk works well.
- Coconut Milk – Enhances the richness and adds a subtle coconut flavor; go for canned for extra depth.
- Ube Extract – Intensifies both flavor and color; mix carefully with milk for even distribution.
- Vanilla Extract – Elevates overall taste, making the dessert aromatic and delightful.
For Serving (Optional)
- Chopped Fruit – Adds a burst of freshness and contrast; strawberries, peaches, or mango are perfect compliments to Ube Sago.
Step‑by‑Step Instructions for Ube Sago
Step 1: Cook Tapioca Pearls
Begin by bringing a medium pot of water to a boil over high heat. Once boiling, gently add the small tapioca pearls, stirring occasionally. Reduce the heat to medium and let them simmer for about 25 minutes, or until they become completely translucent. The pearls should appear glossy and soft; this is the perfect texture for your Ube Sago.
Step 2: Drain and Rinse
After the tapioca pearls are cooked, carefully drain them in a fine-mesh sieve and rinse under cold running water to remove excess starch. To prevent them from sticking together, transfer the pearls to a bowl of cold water and let them soak for a couple of minutes, ensuring they remain loose and ready to combine with the creamy ube mixture.
Step 3: Prepare Ube Mixture
In a large mixing bowl, whisk together the ube halaya and coconut milk until the mixture is smooth and creamy. Next, add in the remaining ingredients: the whole or low-fat milk, ube extract, and vanilla extract. Stir thoroughly to ensure even distribution of flavors, creating a luscious base that will envelop the tapioca pearls beautifully.
Step 4: Combine
Once your ube mixture is ready, gently drain the soaked tapioca pearls again and fold them into the creamy ube mixture. Carefully mix until the pearls are fully coated, allowing the vibrant purple color to envelop the chewy texture of the pearls in your Ube Sago. Ensure everything is well combined, resulting in a consistent and inviting dessert.
Step 5: Serve
You can serve your Ube Sago immediately for a warm treat, or for a delightful chilled dessert, cover the bowl with plastic wrap and refrigerate for about 1 hour. Once ready to serve, dish out the Ube Sago into individual bowls and optionally top with chopped fruits like strawberries, peaches, or mango to elevate the freshness and presentation of your delicious creation.
What to Serve with Creamy Ube Sago?
Delightfully colorful and creamy, this dessert deserves a well-rounded meal experience that will elevate your taste buds even further.
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Fresh Tropical Fruit: A side of diced mango or pineapple adds a juicy, refreshing contrast to the sweet flavors of Ube Sago.
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Coconut Macaroons: These chewy treats bring an extra layer of coconut flavor that pairs beautifully with the rich ube base.
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Pandan Cake: Soft, fragrant, and slightly sweet, pandan cake complements the Ube Sago while adding a unique texture that’s quite inviting.
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Filipino Spring Rolls: Crispy lumpia filled with savory meat or vegetables create a delightful savory balance to the sweet and creamy dessert.
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Iced Tea or Lemongrass Drink: An ice-cold beverage, subtly sweetened, refreshes the palate and enhances the tropical essence of your meal.
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Sago Pearls in Coconut Milk: If you’re craving more of that chewy texture, serve additional sago in a light coconut milk broth, complementing the dessert beautifully.
Ube Sago Variations & Substitutions
Feel free to let your creativity shine with these delightful twists on Ube Sago that will tantalize your taste buds.
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Dairy-Free: Use almond or oat milk instead of cow’s milk for a plant-based version that remains creamy and delicious.
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Fruit Fusion: Swap ube halaya for any fruit spread, like mango or strawberry, for a vibrant, fruity twist with every spoonful.
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Flavored Pearls: Infuse the tapioca pearls with coconut water while cooking for an extra layer of tropical flavor that enhances the dish beautifully.
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Sweetness Level: Adjust the sweetness by adding 1-2 tablespoons of honey or maple syrup, ensuring to cater to your palate perfectly. A sweetened version is bound to bring smiles!
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Nutty Depth: Incorporate a tablespoon of toasted coconut flakes into the mixture for a crunchy, nutty texture that complements Ube Sago’s creaminess.
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Chili Kick: For a spicy surprise, add a pinch of cayenne pepper to the ube mixture before combining with the pearls for a delicious heat contrast.
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Rich Chocolate: Stir in some cocoa powder into the ube mixture or drizzle chocolate sauce on top when serving for a decadent twist on this classic dessert.
For those seeking a delightful alternative, you might also enjoy my recipe for Ube Tiramisu Jar, which brings a unique take on this beloved flavor! Happy cooking!
Storage Tips for Ube Sago
Fridge: Store your Ube Sago in an airtight container in the fridge for up to 2 days. This will help maintain its creamy texture while preventing the tapioca pearls from sticking together.
Freezer: While it’s best enjoyed fresh, you can freeze Ube Sago for up to 1 month. Make sure to store it in a freezer-safe container. Thaw in the fridge overnight before serving.
Reheating: If you prefer it warm, gently reheat in the microwave for about 20-30 seconds. Add a splash of milk to restore its creamy texture before serving.
Texture Consideration: Be aware that the texture may slightly change after storage due to the tapioca absorbing moisture. If needed, stir in a little more coconut or regular milk before serving.
Make Ahead Options
These Ube Sago delights are perfect for busy home cooks looking to save time! You can prepare the tapioca pearls and ube mixture up to 24 hours in advance. To do this, simply cook the tapioca pearls as per the recipe, then drain, rinse, and soak them in cold water to prevent clumping. In a separate bowl, whisk together the ube halaya, coconut milk, milk, ube extract, and vanilla extract, then store it covered in the refrigerator. When you’re ready to serve, combine the tapioca pearls with the ube mixture, and you’ll have a refreshing dessert that’s just as delicious as if made fresh! This prep-ahead strategy helps you enjoy a delightful sweet treat without the last-minute rush.
Expert Tips for Ube Sago
- Cooking Time: Ensure tapioca pearls are simmered for at least 25 minutes until fully translucent; undercooked pearls can ruin the texture of your Ube Sago.
- Prevent Clumping: To avoid sticking, soak cooked tapioca pearls in cold water right after rinsing; this keeps them loose for mixing.
- Flavor Depth: For a richer Ube Sago, mix ube halaya with a little milk before adding to your ube mixture; this enhances overall flavor integration.
- Color Precision: For the best vibrant purple hue, use a combination of ube halaya and ube extract; balance is key to both flavor and appearance.
- Cooling Time: If serving chilled, let the dessert rest in the refrigerator for at least an hour; this helps textures meld beautifully, enhancing the experience.
Ube Sago Recipe FAQs
What type of tapioca pearls are best for Ube Sago?
For the best texture in Ube Sago, I recommend using small tapioca pearls. These provide that delightful chewy quality that makes this dessert so special. Larger pearls, often used for bubble tea, won’t provide the same experience.
How should I store Ube Sago leftovers?
Absolutely! You can store your Ube Sago in an airtight container in the fridge for up to 2 days. Just keep in mind that the texture may change slightly as the tapioca absorbs moisture over time. To refresh it, simply stir in a splash of coconut milk or regular milk before serving.
Can Ube Sago be frozen?
Yes, you can freeze Ube Sago for up to 1 month if needed. When freezing, pour it into a freezer-safe container and ensure it’s tightly sealed. To thaw, place it in the fridge overnight. If you want to enjoy it warm, gently reheat in the microwave for about 20-30 seconds, adding a bit of milk to restore its creamy texture.
What should I do if my tapioca pearls remain white after cooking?
If you find that some tapioca pearls still have a white dot in the center after cooking, simply simmer them a little longer. They generally need about 25 minutes to cook completely. Just keep stirring and checking, as it’s crucial they turn fully translucent for the best Ube Sago texture.
Is Ube Sago suitable for people with gluten allergies?
Yes! Ube Sago is naturally gluten-free, making it a fantastic dessert option for those with gluten sensitivities. Just be sure to check labels on pre-made ingredients like ube halaya or any additional toppings to ensure they’re gluten-free as well.
Can I customize the fruit toppings in Ube Sago?
Very much! Consider using seasonal fruits like sliced mangoes, peaches, or even fresh strawberries for a vibrant and refreshing twist. Feel free to mix and match to suit your taste or to include whatever is best at your local market!
Delicious Ube Sago: A Creamy Filipino Dessert to Savor
Ingredients
Equipment
Method
- Begin by bringing a medium pot of water to a boil over high heat. Add the small tapioca pearls, stirring occasionally. Reduce the heat and let them simmer for about 25 minutes until translucent.
- Carefully drain the tapioca pearls and rinse under cold running water to remove excess starch. Soak them in a bowl of cold water for a couple of minutes.
- In a large mixing bowl, whisk together the ube halaya and coconut milk until smooth. Add the milk, ube extract, and vanilla extract, stirring thoroughly.
- Gently drain the soaked tapioca pearls again and fold them into the ube mixture, ensuring they are fully coated.
- Serve immediately for a warm treat or chill in the refrigerator for about 1 hour before serving. Top with chopped fruits if desired.
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