1 pack red agar powder
50 g pearl sago
2 pcs white bread
200 ml coconut milk
100 g sugar
30 ml sweetened chocolate condensed milk
50 g peanuts
100 ml oil, for frying peanuts
50 g chocolate sprinkles/chocolate rice
200 ml water, for agar
100 ml water, for pearl sago
In a pan add 200 ml of water and the agar powder. Cook over low heat, stir until well mixed. When the liquid boils, turn off the heat and pour the agar into a container. Let it cool and set. Once set, remove it from the container, then cut into approximately ½ cm cubes.
Prepare a pot and add 100 ml of water and 50 g of pearl sago. Cook over medium heat while stirring. Turn off the heat when the pearl sago is soft and chewy.
White bread: cut into 1cm cubes, and set aside.
Peanuts: prepare a pan and heat the oil over medium heat. Add the peanuts and fry until it turns dark brown. Remove, drain and set aside.
Halve the avocado, remove seeds and skin, and dice into 1 cm cubes, and set aside.
Add coconut milk and sugar in a pan, cook over medium heat until the sugar dissolves and boils, then cool to room temperature. Once cooled, pour into a freezer-safe container and freeze for 5 hours or until frozen.
Prepare individual serving bowls. Arrange the bread, agar, avocado, pearl sago in the bowl. Scoop the frozen coconut milk, and place it on top.
Drizzle the sweetened chocolate condensed milk over, and top with peanuts and chocolate sprinkles. Serve immediately.