Name: Magical sago puddings
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 4
Ingredients: 10 cup water; 2 cup sago; 1 cup coconut milk; pinch salt; chopped fresh fruit (mango was used here), to serve; 2 tablespoon long thread coconut, toasted, to serve; Palm Sugar Syrup; 1/2 cup crushed palm sugar (or use brown sugar); 1/4 cup water

Magical sago puddings

Known as sago gula melaka, these are popular in Malaysia and Indonesia, where they are served cool. I adore them! Even if you’re not a big fan of sago, I urge you to try them.

Serves 4

Makes 150 millilitre

Prep

40M

Cook

Total

2H 40M

Ingredients

10 cup water

2 cup sago

1 cup coconut milk

pinch salt

chopped fresh fruit (mango was used here), to serve

2 tablespoon long thread coconut, toasted, to serve

Palm Sugar Syrup

1/2 cup crushed palm sugar (or use brown sugar)

1/4 cup water

Method

Magical sago puddings

1.In a large saucepan, bring the water to a rolling boil. Gradually add the sago, stirring as you go, making sure it doesn’t clump.

2.Cook for 5-7 minutes, turn the heat off, cover and let sit for 10 minutes until the sago is translucent. Drain and rinse with cold water in a sieve. It may appear very “gluey” at the start, but as you wash the starch away, the little sago pearls will appear.

3.Put the sago into a bowl, then add ¼ cup coconut milk and the salt, then mix through. Pour into little tumblers, leaving 2-3cm at the top for the fruit, and chill for at least 2 hours or overnight.

4.Pour sugar syrup over each pudding, leave for 15 minutes (the syrup will sink), then pour over a little coconut milk.

5.To serve, top with fruit, toasted coconut and more coconut milk if you like.

Palm Sugar Syrup

6.Put the palm sugar and water in a small saucepan and bring to the boil. Swirl, keeping an eye on it until it begins to bubble and thicken to a syrup. If it gets too toffee-like, add a small amount of water to loosen it.