Peach Sago Jelly Cake is one of those showstopper desserts that beautifully balances a creamy, fruity flavor with irresistible texture. Imagine chewy sago pearls suspended in a luscious coconut jelly, layered with sweet peaches and a gorgeous, wobbly finish—each bite is like a burst of summer, no matter the season! It’s a breeze to prepare and so refreshing, you’ll want to serve it at every gathering (or simply as a special treat for yourself).

Peach Sago Jelly Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Peach Sago Jelly Cake lies in its simplicity: just a handful of pantry staples and some fruit magic come together to create something spectacular. Each ingredient plays a starring role, from the delicate chew of sago pearls to the tropical richness of coconut cream.

Sago: These tiny tapioca pearls add a gentle chewy bite and make every slice delightfully textured.
Water: Essential for cooking the sago and blending the jelly base, making everything light and silky.
Canned Coconut Cream: Provides the luscious creaminess and subtle tropical notes that make this dessert so dreamy.
Milk: Balances the richness of coconut, making the jelly smooth and mellow.
Sugar: Sweetens the jelly just enough to let the peach flavor shine—feel free to adjust to your taste!
Agar-agar Powder: The star thickener here, agar-agar creates that signature bouncy, jiggly texture without gelatin—plus, it’s vegetarian.
Peach Syrup: This is the syrup drained from canned peaches and it infuses every bite of jelly with a summery, fruity aroma.
Canned Sliced Peaches: Tender, sweet, and vibrant, these become lovely layers and juicy pops of color in your jelly cake.

How to Make Peach Sago Jelly Cake

Step 1: Cooking the Sago Pearls

Start by bringing two cups of water to a steady boil in a medium saucepan. Sprinkle in the quarter cup of sago, stirring occasionally so they don’t stick. After around ten minutes, the sago pearls will turn beautifully translucent. Drain them in a fine sieve and give them a cool rinse under running water to stop the cooking and prevent them from clumping—a key trick for a perfect Peach Sago Jelly Cake.

Step 2: Prepare the Jelly Mixture

Set a medium pot on the stove and add 400ml coconut cream, one cup water, one cup milk, half a cup sugar, and three tablespoons agar-agar powder. Stir steadily and bring it all to a gentle boil over medium heat, making sure the agar-agar and sugar completely dissolve. Once it boils, dial the heat down and let it simmer for two to three minutes, so the mixture thickens a little and the coconut aroma deepens.

Step 3: Assemble the Peach Sago Jelly Cake

Pour the cooked sago and one and a half cups of peach syrup straight into your jelly mixture and give it a good stir for even blending. Quickly pour half the fragrant mixture into your favorite mold or cake pan. Fan out the sliced canned peaches on top in a pretty pattern. Now, pour over the rest of the jelly mix, covering the fruit and pearls evenly. Let everything cool at room temperature for a bit, then shift it to the fridge for at least two hours—the cake will set into a delectable, wobbly texture that defines the Peach Sago Jelly Cake.

Step 4: Serve and Enjoy

When the Peach Sago Jelly Cake is fully set, carefully loosen the edges and tip it out onto a serving platter. Slice into chilled, shimmering pieces that show off the creamy layers, golden peaches, and pearly sago. It’s an absolute delight served cold!

How to Serve Peach Sago Jelly Cake

Garnishes

A gentle garnish goes a long way with this dessert. Try scattering a few fresh mint leaves on top for a pop of green and a cooling aroma. A delicate dusting of edible flower petals or a drizzle of extra peach syrup can also add a touch of elegance and flavor to each serving of Peach Sago Jelly Cake.

Side Dishes

Pair this jelly cake with a light green tea or jasmine tea to complement the fruity sweetness and creamy coconut layers. For a festive spread, serve alongside other Asian-inspired desserts like mango pudding or coconut sticky rice, which play nicely with the Peach Sago Jelly Cake’s textures and flavors.

Creative Ways to Present

You can mold the Peach Sago Jelly Cake in individual ramekins or silicone shapes for a playful, single-serve twist perfect for parties. Another idea: slice the set jelly cake into elegant cubes and layer them into glasses for a modern, deconstructed parfait. Feel free to get inventive—this dessert loves a little flair!

Make Ahead and Storage

Storing Leftovers

Once set, any leftover Peach Sago Jelly Cake can be covered tightly and stored in the refrigerator for up to three days. To maintain the jelly’s bouncy texture, avoid stacking the slices and keep them in a single layer if possible.

Freezing

Freezing is not recommended for Peach Sago Jelly Cake, as the texture of the sago and agar-agar jelly can become rubbery or grainy once thawed. It’s best enjoyed fresh from the fridge when its consistency is at its peak.

Reheating

This dessert is meant to be served chilled, so no reheating is necessary. If you’ve made it ahead, simply remove from the fridge about ten minutes before serving for the best flavor and bounce.

FAQs

Can I use fresh peaches instead of canned?

Absolutely! Just be sure to peel, pit, and slice them thinly, and use a sweetened liquid like peach juice or make a simple syrup to replace the canned peach syrup in the recipe.

What can I use if I don’t have agar-agar powder?

Gelatin can be substituted, though it will change the dessert from vegetarian to non-vegetarian, and the setting texture will be slightly different. Use about the same amount by weight, and dissolve it fully for the best result.

Is it possible to make Peach Sago Jelly Cake dairy-free?

Yes! Simply swap the cup of milk for more water or any non-dairy milk like almond, soy, or oat milk. The coconut cream already provides a lovely richness and the dessert will turn out beautifully creamy.

Why didn’t my jelly set properly?

The most common cause is not fully dissolving the agar-agar powder before assembling. Make sure it comes to a full boil and simmers so the powder completely integrates, ensuring a perfectly set Peach Sago Jelly Cake.

Can I prepare Peach Sago Jelly Cake the day before?

Definitely—it’s actually even better when made ahead! Refrigerate it overnight to let the flavors meld and the jelly cake will be absolutely perfect for slicing and serving the next day.

Final Thoughts

This whimsical, Peach Sago Jelly Cake truly brings a touch of joy to any table—it’s vibrant, refreshing, and incredibly easy to whip up. Go ahead and give it a try; you might just discover your new favorite summer dessert sensation!

Peach Sago Jelly Cake Recipe