[Trend] Hong Kong’s popular dessert, ‘Mango Pomelo Sago’ is an issue on social media

  

*Source_Seoul Economic Daily

What is Tanghulu's popular Hong Kong dessert 'Mango Sago'?

Recently, there is a dessert that is as popular as Tanghulu among teenagers. This is ‘Mango Sago’, a Hong Kong-style flower salad. Mango sago, which has a unique visual and texture reminiscent of frog eggs, as well as a sweet taste and scent, is attracting explosive attention, recording 1 million or 2 million views every time it is posted on TikTok. However, compared to Tanghulu, mango sago is still unfamiliar. What kind of dessert is ‘Sago’? Also, what is the background to its explosive popularity in Korea?

◇ ‘Sago Pearl’, which makes mango sago, is sold out… how did you become famous

◇Original mango sago recipe taught by a chef from Hong Kong

The reason why the ‘Mango Sago’ mukbang became a huge hit with 3 million views on TikTok/YouTube [Food Deuk]

*Source_Etoday [Food Deuk]

A mango accident that set social media on fire! They say that if you stir in sago pearls and take a bite with a ladle, the taste is fantastic.

Recently, there has been a craze on TikTok, and it has become a popular item among those in their 10s and 20s. Mango sago is a drinkable dessert made with mango and sago pearls, and is called brisket nectar in Hong Kong. We are going to learn about 'spicy nectar', a Hong Kong-style flower salad, and 'sago' pearls, which are small but boast a strong texture, and are at the center of this craze.

Will it be possible to take over the Tanghulu craze and create a mango sago craze?

[Hong Kong] Foods you must eat in Hong Kong Hong Kong food Hong Kong cuisine Hong Kong late night snack

*Source_Tistory by. A man who happens to coo

◇Mango Pomelo Sago (楊枝甘露)

It is a cold dessert made with the main ingredients of fruits such as mango, pomelo, and sago. It is one of the most popular desserts in Hong Kong and can also be found in many Chinese restaurants and dessert shops in Southeast Asia, including Singapore, Taiwan, and Guangdong Province. In Chinese, it is called ‘Yangzhi Ganlu (楊枝甘露)’. It is a cool and sweet traditional summer dessert with a chewy texture, and is said to have been invented by Lei Garden, a restaurant chain from Hong Kong, when it opened its first branch in Singapore in 1984. The main ingredient, mango, must be used when it is ripe and has a sweet taste. Depending on the region and season, 'Thai mango' or 'Alphonso mango' from India are used. They say that when pomelo, another ingredient, is not in season, it is replaced with grapes.

*Image_The Spruce Eats/Cara Cormack/Julia Hartbeck

Sago Pearl vs Tapioca Pearl

*Source_thespruce eats

Sago is an edible starch made from the pith of a tropical palm tree. It is a staple food in tropical areas. Tapioca pearls, on the other hand, are made using starch from tapioca or cassava, a root crop. The uses of starch are not always interchangeable.

Tapioca pearls are the chewy balls found in the ever-popular bubble tea drink. Some claim that sago pearls are larger than tapioca pearls, but this is not true. The difference between sago pearls and tapioca pearls cannot be easily distinguished by size alone.

Both are sold in a variety of sizes, colors, and flavors. To decide whether to buy sago or tapioca pearls, check the ingredients list on the package. In most parts of Southeast Asia, you can buy tapioca pearls already cooked and ready to use. For the rest of the world, tapioca pearls are sold in dried form and must be boiled before use.

  While sago pearls are often white, tapioca pearls are found in a variety of colors. The color of a product does not always correlate with its taste. In most cases, the colors are artificial and intended for visual enjoyment only. If you're afraid of artificial food coloring, choose white tapioca pearls. White is a natural color because it is made from starch. Both types of pearls have a neutral taste. That's because starch gives a unique feeling in the mouth, but doesn't actually have a memorable taste.

Making Hong Kong-style flower vegetable dessert Mango sago

*Source_Naver blog/cooltomato