Peach Sago Jelly Cake
This Peach Sago Jelly Cake is a light and refreshing dessert with creamy coconut, chewy sago pearls, and juicy peaches. Made with agar-agar, it has a delicate, bouncy texture that’s perfect for summer or any special occasion. Simple to make and bursting with fruity flavors!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes + chilling time
- Yield: 10 servings 1x
- Category: Desserts
- Method: Boiling, Chilling
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
Units
Scale
For the Sago:
- 1/4 cup sago
- 2 cups water
For the Jelly:
- 400ml canned coconut cream
- 1 cup (250ml) water
- 1 cup (250ml) milk
- 1/2 cup (125g) sugar
- 3 tbsp agar-agar powder
- 3/4 cup cooked sago
- 1 1/2 cup (375ml) peach syrup
- 2 cups canned sliced peaches
Instructions
Step 1: Cook the Sago
- Boil 2 cups of water in a saucepan.
- Add the sago and cook for about 10 minutes, stirring occasionally, until the pearls turn translucent.
- Drain and rinse under cold water to prevent sticking. Set aside.
Step 2: Prepare the Jelly Mixture
- In a pot, combine coconut cream, water, milk, sugar, and agar-agar powder.
- Bring to a boil over medium heat, stirring continuously to dissolve the agar-agar and sugar.
- Lower the heat and simmer for 2-3 minutes.
Step 3: Assemble the Cake
- Stir in the cooked sago and peach syrup into the jelly mixture.
- Pour half of the mixture into a mold or cake pan.
- Arrange canned peach slices on top.
- Pour the remaining jelly mixture over the peaches.
- Let it cool slightly, then refrigerate for at least 2 hours or until fully set.
Step 4: Serve
- Once set, carefully remove from the mold and slice. Serve chilled.
Notes
- Use fresh peaches if available for a natural, juicy sweetness.
- Adjust sugar according to your preference.
- For a firmer texture, increase agar-agar powder slightly.
- Store in the fridge for up to 3 days.
Find it online: https://yumfoodusa.com/peach-sago-jelly-cake/