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Sago pudding with mace recipe

Created by Peter Kuruvita

1 comments

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Cuisine: Indonesian
Serves 6

Ingredients

300g sago
Pinch of ground cinnamon
3 pieces fresh or dried mace, plus extra, to serve
3 tbsp grated dark palm sugar
100g white sugar
1 litre (4 cups) coconut cream

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Preparation

Place the sago and 1 litre (4 cups) water in a saucepan and cook over medium heat, stirring occasionally until it comes to the boil. When it starts to thicken, add the cinnamon, mace, sugars and all but 2 tablespoons of the coconut cream. Reduce the heat to low and cook, stirring continuously (or the mixture will stick to the base of the pan) for 8-10 minutes, or until the sago is translucent.

Remove from the heat, then divide among bowls. Drizzle with the remaining 2 tablespoons of coconut cream and scatter with the extra mace. Serve immediately.

If you enjoyed this Sago pudding with mace recipe then browse more Indonesian recipes, dessert recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

Indonesian Restaurants

Displaying 10 of 71 Indonesian Restaurants.

	Restaurant	Book Online	Suburb
1.	Abell's Kopi Tiam		Manuka
2.	Vanidol's		North Hobart
3.	Sparrow		Highgate
4.	Bali Grill		Rosalie
5.	Green Papaya		East Brisbane
6.	Warung Agus		West Melbourne
7.	Huong Huong		Marrickville
8.	Ayam Goreng 99		Kingsford
9.	Slamet's Indonesian Restaurant		North Narrabeen
10.	Buddha Belly Cafe		Terrey Hills

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Comments (1)

11 Jul 2012 06:56 AEST

Highly Confused

He doesn't use water, but "Preparation" calls for one whole litre to be used. Even tho' puts coconut cream as the first thing in the pot, "Preparation calls for it to be used after 'it comes to the boil'. Cooking times are different too; and he boosts use of whole cinnamon but "Preparation" calls for 'ground cinnamon'.

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