When it is cooked, sago looks like little pale pearls. Add the mellow caramel made from palm sugar, and this recipe is a match made in heaven. This pudding looks really impressive when it’s set in a fluted ring mould.
- 300 g sago
- 1 eggwhite
- 200 g palm sugar, chopped
- 125 ml (½ cup) water
- 75 g (⅓ cup) white sugar
- 400 ml coconut milk
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.
Chilling time 1 hour
Bring 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 for about 15 minutes, until the sago floats to the surface and is transparent. Drain and rinse in cold water a couple of times to remove the starch
Beat the eggwhite 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.