Sago Pudding From Yum Cha Recipes

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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

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

SAGO PUDDING FROM YUM CHA



Sago Pudding from Yum Cha image

This is our all time favourite dessert. Time does not include soaking time of approximately 2-3 hours. When you get these at Yum Cha / Dim Sum restaurant they bake these in individual glass bowls.

Provided by Wendys Kitchen

Categories     Dessert

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1 7/8 cups sago
2 cups sugar
125 g butter
1 cup milk
2 cups coconut milk
1 cup cornflour (cornstarch)
1/2 cup custard powder
4 eggs

Steps:

  • Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent.
  • Wash under running tap. Drain and set aside.
  • Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
  • Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
  • Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230°C.
  • Bake for 25 minutes or until golden brown.

Nutrition Facts : Calories 541.7, Fat 23, SaturatedFat 16.8, Cholesterol 104.5, Sodium 151.4, Carbohydrate 81.8, Fiber 1, Sugar 70.6, Protein 4.9

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Top Asked Questions

How do you make sago pudding?
First, soak the Sago pearls in the milk for at least 2 hours. Some people soak the pearls overnight for the best pudding texture. Place the Sago and the milk mix into a saucepan on the stove and simmer on medium heat. Add the sugar, egg yolks (aquafaba), cinnamon, and salt to the mixture and stir it in.
How do you make sago milk?
Soak sago in water for 5 minutes. Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot. Add sugar to milk. Drain the sago and add sago to milk.
How to cook sago for dessert?
Place sago on medium heat and stir continuously to avoid sticking. The sago should cook through and become sticky in around 5-10 minutes. Remove sago from the heat and add in your sugar, stirring through. Spoon mixture into dessert glasses and allow to cool. Top with mango, desiccated coconut and mint, then chill until ready to be served.
How long does sago pudding last?
The pudding is best served within 2 days (keep the sago covered in a container to prevent it from drying out in the refrigerator). The syrup and milk are best poured onto the sago right before serving. Coconut milk does not last well, so once mixed with milk, the sago pudding is best consumed on the same day.

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