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Richmond BC
Canada

Taste of Life Magazine is France & Canada's leading luxury lifestyle magazine in Chinese and English.

Articles

Coconut Milk & Water Chestnut Sago Soup

Wendy Jacob

May, a month of warmth, is the time to share with Mom a sweet, delicious soup, as a special gift for Mother’s Day.

 
 

Making a dessert for Mom is a great way to express your love. Crystal-clear sago beads, processed from tapioca, wheat starch, and cornstarch, go wonderfully in creamy coconut milk and can be served either cold or hot. Crispy water chestnuts add a rich, delicious taste.

This delectable soup has beauty benefits as well. Coconut milk contains amino acids, vitamins, and plant protein. Rich in vitamin E, the soup keeps women feeling young and energetic while also whitening skin and preventing freckles. Sago provides nutrients that moisturize the skin. Water chestnuts can also clear heat from the body*, decrease flatulence, and help digestion. 

Ingredients (serves 2): 

½ cup sago (80g)
6 water chestnuts
5 cups water, divided (600 ml x2)
200 ml coconut milk
3 tbsp sugar (35g)
Some favorite fruit in bite-sized pieces (mangos, cantaloupes, blueberries...)

Directions:

1. Add coconut milk and sugar to 2½ cups boiling water. Bring to a boil, then remove from heat. Allow to cool, then refrigerate.

2. Put sago in another pot with 2½ cups water. Bring to a boil, then lower the heat and simmer for 10 minutes. Remove from heat and cover for 5 minutes until the sago turns completely transparent.

3. Place sago in a strainer and rinse with running water.

4. Add the sago to the cooled coconut milk, along with the fruit and water chestnuts.

Tips:

Add a little honey or syrup to the unfinished sago to prevent it from sticking. Consume it as soon as possible, no later than the next day.

Photography by Hsuyi Shih