Sago Pudding

On Friday, May 10th, 2013

  • Cooking time: Less than 30 minutes
  • Cuisine: Asian-Malaysian
  • Serves: 8
  • Type: Easy

Ingredients

  • 8 cups (2L) water, plus ½ cup (125ml) extra
  • 1½ cups (300g) sago pearls
  • 1 eggwhite
  • ¾ cup (200g) palm sugar, chopped
  • 1/3 cup (110g) caster sugar
  • 1 cup (250ml) coconut milk
  • Diced fresh fruit, to serve

Preparation method

1 Place 8 cups water in a large saucepan and bring to a boil. Add sago and cook for 20mins, or until pearls float to surface and become completely transparent (stir frequently to prevent pearls from sticking). Drain and rinse with cold water.

2 In a clean bowl, beat eggwhite with an electric mixer until soft peaks form. Add sago, stir to combine and pour into an 8-cup capacity ring-shaped jelly mould. Refrigerate for 2hrs or until set.

3 Place palm sugar in a saucepan with ½ cup water. Cook over medium heat, stirring, until sugar dissolves. Add caster sugar and stir until dissolved. Remove saucepan from heat and strain syrup through a fine sieve.

4 Turn sago ring out onto a serving plate and fill centre with fresh fruit. Cut into wedges and drizzle each serve generously with warm sugar syrup and coconut milk.

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