Sago is often used in Asian desserts. In this Indonesian recipe, Peter flavours a sago pudding with a little cinnamon and mace, which he says is different and more subtle than the flavour of nutmeg, even though they come from the same plant.
- 300 g sago
- pinch of ground cinnamon
- 3 pieces fresh or dried mace, plus extra, to serve
- ¼ cup grated dark palm sugar
- 100 g white sugar
- 1 litre (4 cups) coconut cream
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.
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 tbsp 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 tbsp of coconut cream and scatter with the extra mace. Serve immediately.