Sago pudding recipe (sago gula melaka)
- Cuisine: Malaysian
- Prep Time: 1 hr(s) 10 min(s)
- Cook Time: 20 min(s)
- Serves 6
Like little pale pearls is how the sago looks once cooked. Add the mellow caramel made from palm sugar and it’s a match made in heaven. This pudding looks really impressive when it’s set in a fluted ring mould.
Ingredients300 g sago
1 egg white
200 g palm sugar, chopped
125 ml water
75 g (⅓ cup) white sugar
400 ml coconut milk
PreparationBring a large saucepan of water to the boil and add the sago. Stir as the water returns to the boil to stop the pearls sticking to each other. Cook until the sago floats to the surface and is transparent (approximately 15 minutes). Drain and rinse in cold water a couple of times to remove the starch.
Beat the egg white until soft peaks form. Stir in the sago. Pour into a jelly mould and chill for at least 1 hour to set.
Heat the palm sugar and water over medium heat, stirring to dissolve the sugar. Stir in the white sugar. When completely dissolved, strain through a fine sieve and leave to cool.
Turn the sago pudding onto a serving plate. Cut into wedges and serve topped with a little coconut milk and syrup.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
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|1.||Chinta Ria||St Kilda|
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