{"id":14465,"date":"2019-12-11T03:28:05","date_gmt":"2019-12-11T03:28:05","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/12\/11\/sai-mai-lou-kokosnuss-sago-suppe-chinese-dessert-coconut-sago-soup\/"},"modified":"2024-10-24T12:01:31","modified_gmt":"2024-10-24T04:01:31","slug":"sai-mai-lou-kokosnuss-sago-suppe-chinese-dessert-coconut-sago-soup","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/12\/11\/sai-mai-lou-kokosnuss-sago-suppe-chinese-dessert-coconut-sago-soup\/","title":{"rendered":"Sai Mai Lou – Kokosnuss-Sago Suppe \u2013 Chinese Dessert \u2013 Coconut Sago Soup"},"content":{"rendered":"

Sai Mai Lou, oder Sago Suppe ist ein sehr bekanntes Chinesisches Dessert. Desserts sind im Grunde genommen oft sehr, sehr suess in China, oft mit einer gesuessten Rote Bohnen Paste gemacht. Dieses aber eben nicht. Es ist unglaublich erfrischend und genau richtig zum Dessert. Ja, auch in China gibt es Desserts und diese Sago Suppe passt wunderbar in Vorkermampft<\/a>\u2019s Kulinarische Weltreise<\/a>!
\nSai Mai Lou stammt aus Suedchina, aus dem Gebiet von Kanton\/Guangdong. Hong Kong, wo ich nun schon ueber 30 Jahre wohne, gehoert auch in dieses Gebiet. Hier spricht man nicht Mandarin, oder Putonghua, wie man es jetzt nennt, sondern Kantonesisch.  Kantonesisch hat nicht nur 4 Betonungen, sondern 9, deshalb ist sie eine der schwierigsten Sprachen der Welt. Ich kann mir nicht wirklich auf die Schulter klopfen, denn ich kann mich zwar einigermassen durchschlagen mit dem bischen Kantonesisch, das ich verstehen und sprechen kann, aber fuer mehr reichts nicht. Dazu muesste ich jeden Tag, ueber Jahre hinweg, Unterricht nehmen.
\nSago ist aus der Staerke verschiedener Tropen Palmen gemacht. Tapioca Perlen, die ganz aehnlich sind, sind aus der Staerke der Cassava Wurzel gemacht.<\/p>\n

************<\/p>\n

Sai Mai Lou, or Sago Soup, is a very well-known Chinese Dessert. Desserts in China are often very, very sweet, often made with a sweetened red bean paste. This one is not so sweet! It is very refreshing and perfect as dessert! Yes, even in China you can find perfect desserts, so therefore I add it to the event Kulinarische Weltreise<\/a> from Volkermampft<\/a>.<\/em>
\nSai Mai Lou is from South China, the Canton\/Guangdong region. Hong Kong, where I have been living for over 30 years, also belongs to that region. Here we don\u2019t speak Mandarin, or Putonghua, but Cantonese.  Cantonese has not only four intonations, but 9. That\u2019s why it is one of the most difficult languages of the world. I am not very proud of myself, as I don\u2019t speak it very well, just a bit, so I can get along in Hong Kong. To speak it better, I would need to go to school every day for a few years.<\/em>
\nSago is a starch from several tropical palm trees. Tapioca pearls are made from the starch of the Cassava root.<\/em><\/p>\n

\"\"Fuer 6-8 Portionen:
\n200 g Sago Perlen
\n250 ml Kokosmilch
\n200 ml Kondensmilch
\n100 g Zucker (oder etwas weniger)
\n200 ml Wasser
\nCa 200 g Eiswuerfel<\/p>\n

Optional: Mango, Pomelo, Papaya, Wassermelone oder andere Fruechte, kleingeschnitten<\/p>\n

Die Sago Perlen in kaltem Wasser 5 Minuten einweichen lassen, dann abgiessen.
\n2 Liter Wasser in einem Topf zum Sieden bringen und die Sago Perlen darin solange kochen, bis sie durchsichtig werden. Das dauert ca 10 Minuten. Das Wasser sollte die ganze Zeit sieden und man muss hin und wieder umruehren, damit die Sago Perlen nicht am Boden ankleben.
\nTopf vom Herd nehmen und zugedeckt nochmals 10 Minuten stehen lassen. Die Sagoperlen sollten jetzt komplett durchsichtig sein und jellyartig wackeln. (wenn nicht alle ganz durchsichtig sind, macht das nichts, aber wenn alle noch weiss sind, sollte obiger Vorgang wiederholt werden)
\nNun die Sago Perlen abgiessen und unter fliessendem kalten Wasser gut waschen, so dass die ganze Staerke entfernt ist. So kleben sie auch nicht zusammen. Zur Seite stellen.
\nKokosmilch, Kondensmilch, Zucker und Wasser in einen Topf geben und aufwaermen, bis es siedet. Dann sofort vom Herd nehmen und die Eiswuerfel zugeben. Sobald diese geschmolzen sind die Sago Perlen dazu mischen. Nun mindestens 3 Stunden im Kuehlschrank durchkuehlen lassen. Dann mit einer der oben genannten Toppings servieren.<\/p>\n

 <\/p>\n

Und natuerlich gibt es auf meinem Blog schon einige Chinesische Koestlichkeiten:<\/strong>
\nAnd of course you can find more Chinese delicacies here on my blog:<\/em><\/strong><\/p>\n

Char Siu \u2013 Chinese BBQ Pork Belly<\/a>
\nChinese Pork and Scallion Dumplings<\/a>
\nMarinated Tofu<\/a>
\nYangzhou Fried Rice<\/a>
\nChinese Shrimp Toast with Sesame<\/a>
\nChinese Spring-onion Pancakes<\/a>
\nChinese Fried Noodles<\/a>
\nChinese crispy-soft Coconut Tofu<\/a><\/p>\n

************<\/em><\/p>\n

For 6-8 Portions:<\/em>
\n200 g Sago Pearls<\/em>
\n250 ml Coconut Milk<\/em>
\n200 ml Condense Milk<\/em>
\n100 g Sugar<\/em>
\n200 ml Water<\/em>
\nApprox. 200 g Ice-Cubes<\/em><\/p>\n

Optional: Mango, Pomelo, Papaya, water melon or other fruits, diced<\/em><\/p>\n

First soak the sago pearls in cold water for 5 minutes. Drain! Bring 2 liters of water to a boil and add the sago pearls, let them cook until they are translucent, this takes approx. 10 minutes. The water should boil all the time. Don\u2019t forget to whisk them around sometimes. Take the pot from the heat, cover and let stand for 10 minutes. By now the pearls should be all translucent and jiggly like jelly. (If there are some white spots still, it’s not a big deal, but if all of them still have a white center, then repeat step one)<\/em>
\nNow drain them into a sieve and wash thoroughly under cold water, to wash the sticky starch out. You will be left with translucent sago pearls, not sticking together anymore.<\/em>
\nHeat up the coconut milk, condensed milk, sugar and water and bring to a boil. Take from the heat immediately and add the ice-cubes. As soon as they are melted, add the Sago pearls. Cool in the fridge for 3 hours. Then serve with some of the above toppings.<\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event: <\/strong><\/em><\/p>\n

Wilma von Pane-Bistecca<\/strong>: Yu Xiang Qie Zi \u2013 Sichuan Eggplants<\/a><\/p>\n

und: Chinesische Salzwasser Garnelen<\/a><\/p>\n

und: Sai Mai lou \u2013 Kokosnuss-Sago Suppe<\/a><\/p>\n

und: Dou Fu Pao – Knuspertofu mit Knoblauch und Salz<\/a><\/p>\n

und: Nian Wuhuarou – Klebriger Schweinebauch<\/a><\/p>\n

Susi von Turbohausfrau<\/strong>: Fisolen mit Sesam<\/a><\/p>\n

und: Ameisen auf dem Baum<\/a><\/p>\n

Michelle von the world most traveled<\/strong>: Salziges und Suessigkeiten aus Hong Kong<\/a><\/p>\n

und: Chinesisch Essen in Oldenburg<\/a><\/p>\n

Susanne von Magenkratzerl<\/strong>: Pfannengeruehrter Gai Lan<\/a><\/p>\n

und: Pfannengeruehrte Reiskuchen mit Pak Choi, getrockneten Shrimps und Ruehrei <\/a><\/p>\n

Ulrike von Kuechenlatein<\/strong>: Chinesische Gemuesebruehe<\/a><\/p>\n

und: Scharfe Blumenkohlsuppe mit Glasnudeln<\/a><\/p>\n

und: Suesskartoffelsuppe mit Fenchel und Maronen<\/a><\/p>\n

und: Selleri-Salbeisuppe mit Hafer<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Rind mit Cashewnuessen – Xiang Gen Niu Song<\/a><\/p>\n

und: Schwein mit Erdnuessen – Hua Sheng Li Ji<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>: Pekingsuppe<\/a><\/p>\n

und: Kung Pao Huhn – vegan<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong> : Huhn nach Naxi-Art mit Chili, gr\u00fcnen Paprika und Erdn\u00fcssen<\/a><\/p>\n

und: Scharfes Schweinefleisch mit Bambussprossen und Pilzen<\/a><\/p>\n

und: Rotgeschmorter Schweinebauch mit Eiern aus Shanghai – shang hai hong shao rou<\/a><\/p>\n

Sylvia von Brotwein<\/strong>: Gebackenes Schweinefleisch suess sauer<\/a><\/p>\n

und: Ameisen krabbeln auf dem Baum – Glasnudeln mit Hackfleisch<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Fisch Suess-sauer – der chinesische Klassiker mal anders<\/a><\/p>\n

Karin von Brot und Meer<\/strong>: Chinesische Walnuss-Kekse – knuspriges zum Neuen Jahr<\/a><\/p>\n

Cornelia von Silvertravellers<\/strong>: Putenfleisch mit Ingwer aus dem Wok<\/a><\/p>\n

Simone von Zimtkringel<\/strong>: Teegeraucherte Ente mit Erdnuss Sauce<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Chinesischer Kuchen<\/a><\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Sai Mai Lou, oder Sago Suppe ist ein sehr bekanntes Chinesisches Dessert. Desserts sind im Grunde genommen oft sehr, sehr suess in…<\/p>\n","protected":false},"author":5,"featured_media":161683,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,41,639,42,32,128,73,290,197,207,34,23],"tags":[47,48,38,291,199,1491],"class_list":{"0":"post-14465","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-asia","10":"category-from-around-the-world","11":"category-china","12":"category-desserts","13":"category-dim-sum","14":"category-fruits","15":"category-coconut","16":"category-nuts","17":"category-soup","18":"category-sweets","19":"category-vegetarisch","20":"tag-asien","21":"tag-china","22":"tag-dessert","23":"tag-kokosnuss","24":"tag-nut","25":"tag-sago","26":"post_format-post-format-gallery"},"yoast_head":"\nSai Mai Lou - Kokosnuss-Sago Suppe \u2013 Chinese Dessert \u2013 Coconut Sago Soup[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/12\/11\/sai-mai-lou-kokosnuss-sago-suppe-chinese-dessert-coconut-sago-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sai Mai Lou - Kokosnuss-Sago Suppe \u2013 Chinese Dessert \u2013 Coconut Sago Soup\" \/>\n<meta property=\"og:description\" content=\"Sai Mai Lou, oder Sago Suppe ist ein sehr bekanntes Chinesisches Dessert. 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