Two things happened worth a bit of sharing. First is that I taste my first sago pudding. Yeah, I have never had sago pudding before. Second, for the first time since the beginning of the cone journey, I made a wobbly pudding. Of all the dishes I made using the cone, they all stand straight and perky. This one, not so much. It was too late to start a new one and I didn’t have a back up plan.
Sago pudding is a Malaysian dessert that I picked up from a cookbook I got a couple of months ago. I have never had it, so I didn’t know the consistency of the dish. It turns out to be soft textured and served with coconut milk and palm sugar sauce. I enjoyed it greatly, after I accepted the fact that I only had one decent shot before the cone collapsed.
This is the pearl sago that I used. I have never cooked with this type of sago before, and the ones I bought had bits of red color sagos. I didn’t know that the dish will turn out pink. Do not wash this. I washed my first batch and most of the sago fell apart.
Beat egg white to a soft peak. This is going to be mixed into cooked sago.
Add sago into hot boiling water, stirring every now and then to avoid sago sticking together.
After cooking for 15 minutes, the sago floats to the surface of the pan.
After 45 minutes, all sago has turned translucent. Turn off heat immediately.
Strain the water off.
Pour the sago into cold water immediately.
And strain them right away.
In a mixing bowl, combine sago and egg white.
Mix them well.
Spoon sago into prepared mould. I lined the mould with plastic. It turns out to be quite redundant. Refrigerate for 2 hours or until set, remove from mould and serve with coconut milk and palm sugar sauce.
Adapted from Betty Saw's Asian Retro Food
- 120 g pearl sago
- 1000 ml water, for boiling
- 1/2 egg white, beaten to soft peak
- 1/4 tsp salt
- 250 g palm sugar
- 50 ml water
- 250 ml coconut milk
- 1/4 tsp salt
Boil a water in a saucepan. Add sago into boiling water.
Cook until translucent, about 45 minutes, stirring occasionally.
Drain water and drop sago into cold water immediately.
Drain the water off.
In a mixing bowl, combine cooked sago and egg white. Fold egg white with the sago.
Pour into prepared mould.
Cook palm sugar and water over medium heat until sugar dissolved, about 3 minutes. Let cool to room temperature.
Mix coconut milk and salt. Stir well.