Beetroot Carrot Sago Delight

Preparing Sago Base 1. Rinse the sago pearls under cold water until the water runs clear.

2.In a saucepan, bring 3 cups of water to a boil. Add the rinsed sago pearls and a pinch of salt.

3.Stir occasionally and cook for 15-20 minutes or until the sago pearls turn translucent. Drain any excess water and set aside.

Making Beetroot Carrot Puree 1. In a separate saucepan, combine the diced beetroots, carrots, coconut milk, maple syrup, cinnamon, nutmeg, and ginger powder.

5.2. Bring the mixture to a simmer over medium heat. Reduce the heat to low and cook for 20-25 minutes or until the vegetables are fork-tender.

6.3. Remove from heat and allow the mixture to cool slightly.

7.4. Transfer the mixture to a blender or food processor and blend until smooth. Add more coconut milk if needed to achieve a creamy consistency.

Assembling the Dessert 1. In serving glasses or bowls, spoon a layer of the cooked sago pearls at the bottom.

9.2. Pour the beetroot carrot puree over the sago pearls to create another layer.

10.3. Repeat the layers until the glasses are filled, ending with a layer of the puree on top.

Garnishing 1. Sprinkle chopped pistachios over the top of each dessert glass.

12.2. Garnish with fresh mint leaves for a pop of color and freshness.

13.3. Chill in the refrigerator for at least 1 hour before serving.