Sago pudding with mace recipe
- Cuisine: Indonesian
- Serves 6
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
PreparationPlace 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.
Displaying 10 of 71 Indonesian Restaurants.
|1.||Abell's Kopi Tiam||Manuka|
|5.||Green Papaya||East Brisbane|
|6.||Warung Agus||West Melbourne|
|8.||Ayam Goreng 99||Kingsford|
|9.||Slamet's Indonesian Restaurant||North Narrabeen|
|10.||Buddha Belly Cafe||Terrey Hills|
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