Mango Pomelo Sago

Mango Pomelo Sago

Mango Pomelo Sago; a tribute to Barbara

When visiting Ah Chew Restaurant in Singapore last month, I hooked up the taste of mango that listed of the menu. It's so yummy and fresh.

Searching google what is Mango Pomelo Sago; the dessert is actually come from Hongkong and created in 1984 by lei garden restaurant, that I read from Gourmet Traveller88's blog.

Anyway, I have already bought sago, mango and pomelo, that easily available in Jakarta, so here we go for the dessert.
Pomelo in bahasa Indonesia we call it Jeruk Bali, and the mango for the dessert use Harum Manis because of the sweet taste and fragrance.

Mango Pomelo Sago

Source: travellingfoodies.wordpress.com
Modified by kimkim

Ingredients:
300 grams mango pulp diced (2 large mango) better Harum Manis
100 grams pomelo pulp
100 cc evaporated milk
500 grams mango puree (I used 2 large mango and blended in food processor)
600 cc simple syrup
100 grams sago pearls
Mint leaves

Directions:
1. Soaking the sago for 5 minutes.
2. Boiling water 2 litres, adding sago and cook until they looks clear without colour.
3. Turn of the flame, and left it for 15 minutes until totally transparent.
4. Drain the sago in a sieve with water and rinse in cold water. Set aside.
5. Peel mangoes and chunk the flesh into large cubes.
6. Blend the mango with simple syrup until smooth.

Serving:
1. In a bowl, mixing mango puree and evaporated milk, stirr it.
2. Pouring the diced mango, pomelo pulp and sago pearls.
3. Chill the dessert for several hours until ready to serve or if you in a hurry using ice cube.
4. Laddle into cup and garnish with left mango cubes, pomelo pulp and mint leaves.

This dessert is a tribute to Barbara Harris; the food blogger who died because of cancer in Brisbane; Australia. The theme is A Taste of Yellow is dedicated to Barbara's memory.

Eventhough I have not met her, but reading her blog give us the inspiration of the food blogging.

Klappertart Wilton

Siapa sih yang tidak tahu Klappertart, dessert ini begitu populer dengan bahan dasar kelapa muda yang di mix dengan susu dan kismis, jadi adonannya seperti vla. Paling enak dimakan dingin-dingin...so yummy.

Sudah berapa kali coba resep klappertart tapi resep Klappertart Wilton termasuk yang paling enak, karena di lapisin dengan putih telur dan dibake.

Klappertart Wilton
Source: Resep Kursus Wilton Fatmawati
Posted by Alm Ruri

Bahan

1000 cc fresh milk

250 gr gula pasir
50 gr tepung terigu
50 gr tepung custard
50 gr maizena
150 gr mentega
6 btr kuning telur ==> bisa ditambah max 3 btr kuning telur
2 btr kelapa muda
100 gr kenari panggang cincang kasar
kayu manis bubuk

Topping:
6 btr putih telur
4 sdm gula pasir
2 sdm terigu
kismis direndam air hangat, peras dan ciprati rhum dan kayu manis bubuk
kayu manis bubuk

Cara membuat:
1. Didihkan 800 cc fresh milk dan gula pasir.
2. Larutkan terigu, custard, dan maizena dengan 200 cc fresh milk
3. masukkan campuran susu dan tepung ke dalam susu panas, aduk terus sampai mengental dan meletup-letup.
4. Adari api, masukkan mentega aduk rata
5. Masukkan kenari dan kayu manis bubuk
6. Masukkan kuning telur satu persatu
7. Masukkan daging kelapa muda, aduk rata
8. Masukkan adonan ke dalam cup sampai 3/4 tinggi

9. Bakar dengan cara au bain marie selama 15 menit dengan suhu 160 der sampai setengah matang.

10. Kocok putih telur dengan dimixer sambil dimasukkan gula sedikit demi sedikit sampai kaku.
11. Masukkan terigu, aduk rata dengan spatula.
12. Semprotkan toping putih telur ke atas adonan 1/2 matang sampai cukup tinggi, taburin dengan kismis dan kayu manis bubuk.
13. Bakar lagi sampai topping berwarna kekuningan.
14. Selamat menikmati.