Happy Auguest everyone! I’m back for my fourth year running, and I’ll be taking over Amcarmen’s Kitchen with two South-East Asian inspired breakfast recipes this week. For once, Allison has chosen a theme that I could easily get on board with (those of you who suffered through 2016’s vegan Auguest with me know my pain). But thanks to my mom I have been a professional breakfast-eater since 1991, so trust me when I say that THIS is my area of expertise! If you don’t believe me, ask the former breakfast-skippers at my office who were inspired by my morning meals 😉
The great thing about breakfast is that it can be whatever you want it to be: simple or complex, savoury or sweet, hot or cold, vegan food or normal people food… I could go on. So for today’s recipe I’ll be sharing one of my favourite breakfasts to eat during summer weekdays, though it can be enjoyed at any time of the year. I like to prepare this on Sunday so that I (and my boyfriend/colleagues/innocent bystanders) stay safe from my hangriness for the rest of the week.
Throwing it back to 2016 with a vegan (you heard me!) recipe where we start out with…
Boiling coconut milk.
PREP TIME 1 HOUR | COOKING TIME — | SERVES 6
- 1 cup fresh mango, finely diced
- 1 can lychees drained, reserve syrup
For the Mango Pudding
- 2 cups coconut milk
- 2 cups frozen mango
- 1/4 cup reserved lychee syrup
- 2 tsp agar agar powder (check your local Asian supermarket)
For the Coconut Sago
- 2 & 1/2 cups coconut milk
- 1/2 cup reserved lychee syrup
- 1/2 cup tapioca pearls (sago)
- 1 tsp vanilla
- Pinch of salt
- Coconut flakes
- Fresh Mango chunks
- Set aside 6 lychees to garnish. Chop remaining lychees into smaller pieces. Divide chopped mango and lychee between 6 glasses or containers. Set aside.
- Mango Pudding: Purée 2 cups frozen mango with 1/4 cup reserved lychee syrup until smooth.
- On medium heat in a sauce pan, combine agar agar powder and 2 cups coconut milk, stirring until the mixture boils.
- Remove pan from stovetop and stir in the mango purée, making sure the mixture is well combined.
- Divide mixture between the 6 glasses, carefully pouring to cover the fruit chunks. Place in refrigerator to set while making the coconut sago.
- Coconut Sago: Combine all the ingredients in a sauce pan over low heat, stirring constantly until tapioca pearls have absorbed most of the liquid and doubled in size – approximately half an hour, depending on your stove.
- Take the mango pudding out from the fridge and spoon the tapioca into each glass, then top with the remaining whole lychees, and optional coconut flakes and mango chunks.
- Serve immediately if you’d like it warm, or return to the fridge to chill for at least an hour for a more summer-appropriate dish!
Photo Courtesy & Recipe Copyright © 2018 | jialingmew