Baked Sago Pudding Recipes

SAGO PUDDING

Sago Pudding image

This sago pudding is thick, rich, and creamy, and needs just 4 ingredients! Also known as tapioca pudding, it's made with no dairy or eggs, but you'd never tell!

Provided by Arman

Categories Dessert

Time 15m

Number Of Ingredients 6

Ingredients

1/3 cup tapioca pearls
2 cups coconut milk (canned)
1/2 cup + 2 tablespoons coconut cream (or additional coconut milk)
1/2 cup + 2 tablespoons granulated sweetener of choice (I used erythritol)
1 teaspoon vanilla extract
1 cup mango (pureed, to serve, optional)

Steps:

In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
Before serving, blend your mango and spread over the top of each pudding.

Nutrition Facts : ServingSize 1 serving, Calories 195 kcal, Carbohydrate 10 g, Protein 2 g, Fat 16 g, Sodium 10 mg, Fiber 2 g

SAGO PUDDING (GULA MELAKA)

Sago Pudding (Gula Melaka) image

Gula Melaka is the sugar from a coconut tree. Combined with coconut milk and poured over a sago pearl pudding, make this dessert a true delight. If palm sugar is hard to find, molasses may be substituted.

Provided by bentwookie

Categories World Cuisine Recipes Asian

Time 45m

Yield 10

Number Of Ingredients 5

Ingredients

10 cups water
7 ounces pearl sago, rinsed and drained
7 ounces palm sugar
½ cup water
2 cups canned coconut milk

Steps:

Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.

Nutrition Facts : Calories 234.4 calories, Carbohydrate 37.5 g, Fat 9.7 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 8.5 g, Sodium 20.1 mg, Sugar 19 g

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