Strawberry Thick Milk Cups
草莓厚乳杯 · pan chinese cuisine
This is a popular Chinese dessert-shop-style treat: chewy taro balls, glutinous rice balls, and translucent sago are layered in a glass with fresh strawberries and a thick strawberry milkshake made with coconut milk and sweetened condensed milk.
Kwame BoatengGhanaian-American guy learning to recreate my mom's groundnut soup and jollof without calling her every time. Currently obsessed with getting smoky flavor on a stovetop.Nutrition & allergens
Contains:MilkTree nuts
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
28.22 oz
milk牛奶
10.58 oz
7.05 oz
lian ru炼乳
1.76 oz
yu yuan芋圆
5.29 oz
sago pearls (tapioca pearls)西米
4.23 oz
3.53 oz
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
- Cold dressing (liang ban) ↗
Toss cooked or raw ingredients with a bold chilled dressing.
Steps
- 1
Step 1
Prepare all the ingredients.
✅ Done when: All ingredients are measured and ready within reach before cooking begins.
Bring a pot of water to a boil, then sprinkle in the sago in a circular motion.
✅ Done when: The water is at a rolling boil before the sago goes in.
Boil until the pearls are almost translucent with just a small white dot left in the center.
✅ Done when: Each pearl is mostly translucent with only a tiny white core remaining.
Turn off the heat, cover, and let the sago steep until fully translucent.
✅ Done when: No white cores remain; the sago pearls are completely translucent.
- 5
Step 5
Scoop out the sago, rinse it under cold water, and set aside.
✅ Done when: The sago is cooled through and the pearls are loose and separate, not clumped.
Boil the glutinous rice balls until cooked through.
✅ Done when: The rice balls are soft and chewy and have all floated to the surface.
- 7
Step 7
Scoop them out, rinse under cold water, and set aside.
✅ Done when: The rice balls are cool to the touch and no longer stick together.
Boil the taro balls until cooked through.
✅ Done when: The taro balls are soft and chewy and float at the surface of the water.
- 9
Step 9
Scoop them out, rinse under cold water, and set aside.
✅ Done when: The taro balls are cooled through and springy, not sticking to each other.
- 10
Step 10
Cut the strawberries into small pieces. Blend 500 g of the strawberries with the sweetened condensed milk, 200 g of the milk, and 200 g of the coconut milk into a milkshake.
✅ Done when: The mixture is smooth and creamy with no visible strawberry chunks.
Assemble the cups: start with a layer of strawberry pieces in the bottom of each glass.
✅ Done when: The bottom of each glass is covered with an even layer of strawberry pieces.
- 12
Step 12
Add a layer of sago on top of the strawberries.
✅ Done when: A visible layer of translucent sago sits on top of the strawberries.
- 13
Step 13
Pour the strawberry milkshake over the layers.
✅ Done when: The milkshake evenly covers the strawberry and sago layers without overflowing.
- 14
Step 14
Top with the remaining sago, glutinous rice balls, taro balls, and strawberry pieces, and serve.
✅ Done when: The toppings are evenly arranged across the surface of each cup.
- 15
Step 15
The finished dessert cups are ready.
✅ Done when: Each cup shows distinct layers of milkshake, sago, balls, and fresh strawberries.