Having spotted a packet of sago pearls in the oriental store, I could not resist the temptation of picking it up. I imagined myself making red bean soup with sago, mango coconut dessert with sago and so forth. In the end, I decided to go back to basics and make sago pudding.
As this was my first time making this, I was abit freaked out when the sago refuse to turn transparent even after 15 minutes of boiling and stirring. After waiting for some time, they did turn transparent in the end.
Sago pearls itself is tasteless but I like the texture. Drizzled with some gula melaka sauce and coconut milk, who could resist such a dessert as the weather gets warmer?
Sago Pudding
220grams sago
250grams of palm sugar
150grams of rock sugar
200 ml of thick coconut millk
250 ml of water
pinch of salt
pandan leaves (I obmitted this)
Boil all the sugar and water over low heat (with pandan leaves if desired). Simmer till sugar melts. Stir and set to cool.
Mean while, boil a big pot of water. When the water is boiling, add sago in. Continue stirring till the sago turns transparent (It may take up to 20-25 mins of stirring). Once it is transparant, drain from pot and rinse under cold water. Divide sago in cups or bowls. Chill.
Drizzle each sago pudding with coconut milk and sugar syrup.
Before I forget, Happy Deepavali!
6 comments:
Hi Daphne, I love Sago Pudding- I was going to photograph it the last time and make a post of it but the monsters in my house got to it before I did!
Nice, sweet sago pudding!
I just love this dessert. This is the ultimate way to enjoy the sago.
Oh, after 15 mins of simmering boil, you should turn off the fire, cover the pot and let it sit for another 10-15 mins. The sago will turn transparent this way.
I've forgotten it's Deepavali! :O
Nice dessert. I usually see sago in honeydew sago. Your dessert is rather new to me.
Carol- oh! u have to make it again!
East meets west kitchen-thanks!
littler corner- oh! so that's the way to do it!! thanks for the tip. =)
tigerfish- that's what i forgot! honeydew sago!
oh lovely sago.... so delicious.... thanks for the recipe!I found out in Terengganu, locals here use fish paste and sago flour to make keropok lakur, fish cracker, lovely too
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