Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Seaweed | not in our table | 0 |
| Agar | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 ounce dry seaweed agar
- 1 can coconut milk
- 1 cup raw sago or tapioca
- 1 cup sugar
- 3 cups cooked rice flour droplets (optional)
- crushed ice
- =
Directions
Soak the seaweed agar in water and set aside. Dilute coconut milk by cooking it over low heat for 10-15 minutes. Pour into a jar and set aside. Wash sago and boil in 4 cups water. Boil sago until transparent. Pour sago in a tray and let it cool and set. Wash agar and cut into 1-inch lengths. Dissolve sugar in coconut milk and let it chill. To serve, fill glasses with the sweetened coconut milk, 2-3 tablespoons of rice droplets (optional) and sago, agar strips and crushed ice.