Sago Pudding Recipes

SAGO PUDDING (GULA MELAKA)

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.

SAGO PUDDING

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.

SAGO CREAM DESSERT

Steps:

• Place sago in a medium sized pot and add the milk.
• Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally.
• Add the salt and sugar and bring to the boil again.
• While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them.
• After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly.
• Pour this back into the saucepan and mix well.
• Return pan to the heat and bring to the boil again, stirring all the time.
• Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla.
• Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes.
• Serve either warm, at room temp or cold.

SAGO PLUM PUDDING II

Steps:

• Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.
• In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowl with the lemon peel and seal tightly.
• Bring a large pot of water to boil. Place the pudding on a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.