Matcha Sago Dessert

Matcha Sago made with a base of soy milk – the ultimate plant milk in my opinion!

I’ve loved soy milk since I was a little girl and I still love it today because it’s creamy, flavourful, neutral in taste (which makes it the perfect base for so many recipes) and you get a nice amount of protein in every serving for extra health.

I made sago with a base of soy milk and topped it off with a sweet coconut whipped topping so that it still has the fragrant coconut flavour but lightened up a little!

#shorts28 #vegan #veganrecipes

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⊹ Mount Lai → code VEGGIEKINS

[way]

idk if it's the seasian in me but using coconut milk (+ a bit of salt + pandan leaf (if you aren't currently using matcha of course)) while cooking the half cooked tapioca pearls results in richer taste!

[atlasdiem]

That sago known as bubur mutiara in Indonesia 😂