Contact Us
Desserts

Purple Ube Tapioca Sago with Cinnamon-Fried Bao

Indulge in a vibrant purple coconut sago pudding paired with warm, cinnamon-sugar dusted bao buns for the ultimate “dip-and-crunch” dessert experience.

This Purple Velvet Ube Sago is a visually stunning finale that celebrates the earthy, vanilla-like notes of Filipino ube. The base is a creamy, silken tapioca pudding enriched with Thai coconut milk, offering a tropical richness that isn’t overly sweet. Paired with the hot, “doughnut-like” crunch of Cinnamon-Sugar Bao Buns, this dessert offers a perfect “hot-meets-cold” experience with an unmistakable Southeast Asian flair.

Ingredients

Directions

Infuse the Ube Sago

  1. In a saucepan over medium-low heat, whisk together the Thai Coconut Milk and the Ube.
  2. Once smooth and vibrant purple, fold in the Tapioca Pudding. Stir gently until the tapioca pearls are suspended in the purple coconut cream and the mixture is warmed through.
  3. Chef’s Tip: If using raw shaved sweet potato, you can simmer a few shavings directly in the pudding to soften them, or flash-fry them separately for a “chip” garnish.

Prepare the “Dipping” Buns

  1. Take the Amoy Deep Fried Bao Buns and fry (or air fry) until the exterior is hot and extra crispy.
  2. While still hot, toss the buns immediately in the cinnamon and sugar mixture until evenly coated.
  3. Slice the buns into thick wedges or “fingers” to make them perfect for dipping into the pudding.

The Assembly

  1. Ladle the warm (or chilled) Ube Tapioca into small bowls or dessert glasses.
  2. Top with a few crisp shaved sweet potato curls for a hit of natural sweetness and texture.
  3. Serve the cinnamon-sugar bao wedges on the side of the saucer.

Featured Products