SAGO CREAM DESSERT
This is light and creamy and goes well with some chilled pineapple pieces folded through and served in individual nice dishes or glasses with a dollop of whipped cream and a cherry on the top or can be used in tall parfait glasses layered with fruit and topped off with whipped cream. My family loves it just 'as is' with a dollop of whipped cream on top.
Provided by Jen T
Categories Dessert
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 169, Fat 7, SaturatedFat 3.5, Cholesterol 122.8, Sodium 245.7, Carbohydrate 19.7, Sugar 13.9, Protein 7.2
MANGO SAGO CREAM
If you can't find pomelo, grapefruit is an adequate substitute for this dainty, classy fruit dessert. Perfect for dinner parties.
Provided by Lin Fang
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
- Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
- Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
- Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 18.5 g, Fat 2 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 5.6 mg, Sugar 12.9 g
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
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