Sago Pudding From Yum Cha Recipes

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 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.

EASY-TO-PREPARE HONEYDEW SAGO PUDDING

Steps:

• 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.
• Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes).
• Add diced honeydew after milk/sago mixture has cooled.
• SERVE CHILLED!
• (P. S: you might want to add more sugar to if you like it sweeter, and you might want to add more milk if you find the mixture too thick).