Matcha Sago Pudding
This creamy matcha sago pudding with coconut milk and fresh mango is a light, refreshing dessert. Perfectly paired with Ahmad Tea Peach & Passion Fruit Iced Tea for a bright, fruity finish.
Matcha Sago Pudding
Difficulty
Medium
Time to Make
2 hours
Blend
Peach & Passion Fruit
FEATURED TEA
Peach & Passion Fruit Iced Tea
Our Peach & Passion Fruit Cold Brew tea is your perfect solution to your daily hydration. To create this blend, our expert Tea Masters being with a blend of Kenyan black teas, chosen for its round, robust and refereshing character, while adding our signature peach and passion fruit flavouring, with real peach and passion fruit. Enjoyed sweetened or plain, brew with cold water for 5 minutes, add ice if preferred.
INGREDIENTS
For the matcha sago pudding
- 150g tapioca sago pearls
- 1.5 litres water, for boiling
- 200ml coconut milk
- 1 tbsp matcha powder
- 3 tbsp sugar, or to taste
- 2 large ripe mangoes, diced
- 4–5 raspberries, to serve
To serve
- Ahmad Tea Peach & Passionfruit Cold Brew
Method
Method
- Bring the water to a rolling boil in a large saucepan. Add the sago pearls and stir continuously to prevent sticking.
- Cook for 10 to 12 minutes until mostly translucent, with only small white centres remaining. Turn off the heat, cover and leave for a further 5 minutes.
- Drain through a fine sieve and rinse well under cold water to remove excess starch. Leave to cool completely.
- In a large bowl, whisk together the coconut milk, matcha powder and sugar until smooth and evenly combined. Adjust sweetness to taste.
- Add the cooled sago and stir gently until evenly mixed. Chill for at least 1 hour.
- Spoon into bowls or glasses and top with diced mango and raspberries.
- Serve chilled alongside Ahmad Tea Peach & Passionfruit Cold Brew.
