Sago Christmas Pudding Recipes
SAGO PUDDING (GULA MELAKA)
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
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
SAGO CHRISTMAS PUDDING
I've made this pudding at Christmas for the last few years. The recipe originally came from a magazine but I no longer remember which one. Makes a lovely light pudding with the addition of the sago. There's no alcohol in this pud. Using Australian measuring cups-1 cup equals 250 mls. Don't be tempted to over measure your ingredients as your pudding basin will be too full. I use a whole loaf of gluten-free bread to make enough breadcrumbs called for in this recipe. Please note that the cooking time does not reflect the overnight soaking for the sago. This is a great pudding made with regular bread or with gluten-free bread. It can be made with lactose free milk and vegan margarine to be lactose-free
Provided by Jubes
Categories Dessert
Time 4h30m
Yield 1 8 cup pudding, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Bring the milk to the boiling point. Remove from heat and pour it over the sago in a bowl. Cover the bowl and refrigerate overnight to soak.
- The next day, add the bicarb soda and the salt.
- Stir through all of the remaining ingredients and mix well.
- Grease an 8 cup pudding basin well. Place a circle of buttered baking paper in the base of the basin.
- Spoon in all of the pudding mixture into the basin.
- If using an uncovered ceramic pudding basin -and two sheets of aluminum foil. Tie with string to seal .
- If using a lidded metal pudding basin- cover with a circle of buttered baking paper. Cover with the lid.
- Pour enough water into a large saucepan or stockpot to come halfway up the sides of the pudding basin. Bring the water to the boil and then carefully lower the pudding into the water. Cover the saucepan and simmer for 4 hours. Check the pudding every 30 minutes and add more water if necessary.
- On the day of serving either cut into serving portions and heat in the microwave or leave in the pudding basin and resteam for another 2 hours to heat through.
Nutrition Facts : Calories 509.8, Fat 15.3, SaturatedFat 8.3, Cholesterol 106.9, Sodium 659.3, Carbohydrate 87.4, Fiber 5, Sugar 34.1, Protein 9.7
SAGO PLUM PUDDING I
Sago is a starch, very similar to tapioca, that is extracted from palm trees. You can substitute tapioca in this recipe, if you don't have sago on hand. Serve with brandy sauce or custard.
Provided by Greg
Categories Desserts
Time 12h15m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, combine sago and milk; cover and refrigerate 8 hours or overnight.
- Grease a 6 cup pudding basin.
- In a large bowl, stir together sago mixture and baking soda until soda is dissolved. Stir in brown sugar, bread crumbs, raisins, currants, dates, eggs and butter until well combined. Spoon into prepared basin. Place a piece of waxed or parchment paper over the top of the basin and secure the lid.
- Place the basin on a trivet or dish in a large pot and fill the pot with boiling water to come halfway up the sides of the basin. Bring the water to a boil again, then reduce the heat, cover and simmer 3 1/2 to 4 hours, topping off water as necessary, until pudding is firm.
Nutrition Facts : Calories 290.2 calories, Carbohydrate 52.7 g, Cholesterol 64.2 mg, Fat 8.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 4.5 g, Sodium 312.4 mg, Sugar 36.7 g
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