How to Make Sagu Brazilian Dessert with Wine
If you've never tasted the Brazilian dessert Sagu, my suggestion is to try this recipe here, which is easy and divine with wine and vanilla cream. Let's learn how to prepare it!
Equipment
- Stove
Ingredients
Sagu dessert
- 40.6 fl oz of Water (1,2 L)
- 10 units of Cloves
- 1 unit of Cinnamon stick
- 1 and 1/2 cup of Tapioca pearl 6.9 oz (195 g)
- 2 and 1/2 cups of Sweet Red Wine 20.3 fl oz (600 mL)
- 3/4 cup of Sugar 4.76 oz (135 g)
- 1 tbsp of Grape Juice powder (14 g)
Vanilla Cream
- 13.75 oz of Sweetened Condensed Milk (390 g)
- 1/2 cup of Milk 4.1 fl oz (120 mL)
- 7.05 oz of Heavy Cream (200 g)
- 1 tsp of Vanilla Extract 0.2 fl oz (5 mL)
Instructions
Sagu dessert
- In a saucepan, add water, cloves, and cinnamon, and bring to a boil.
- When it starts boiling, reduce the heat and add the tapioca pearls. Cook for 15 minutes, stirring occasionally.
- Add the sweet red wine, sugar, and grape juice powder for intense color, and stir well.
- Once it boils again, cook for an additional 5 minutes, stirring constantly.
- After this time, check if the tapioca balls are almost transparent. If they are, turn off the heat and let it cool.
Vanilla Cream
- In a saucepan with the heat off, combine sweetened condensed milk, milk, and heavy cream. Bring to medium heat, stirring constantly.
- Once it boils, cook for 6-8 minutes.
- Turn off the heat and add the vanilla extract.
- Mix well.
- Transfer to a bowl and cover with plastic wrap until it cools.
Notes
Tips:
– Valid to: 7 days under refrigeration (in the fridge).
