Sago Pudding Recipe(Desserts Recipes) |
Ingredients: |
120 g santan instant coconut powder* 12 screw pine leaves Ingredients A: ½ teaspoon salt 1 tablespoon sugar 285 g pearl sago (small tapioca pearls) Ingredients B: ¼ teaspoon salt 3 tablespoons sugar Ingredients C: 455 g palm sugar 155 g coarse sugar |
Method: Santan milk: Boil 570 ml water with 6 screw pine leaves for 5 minutes. Allow to cool. Whisk in santan powder and add ingredients A. Strain santan milk and cool in fridge. Pearl Sago: Soak pearl sago for 5 minutes. Drain well in colander. Bring 625 ml water to boil in a saucepan. Lower heat, and pour in the pearl sago, stirring as you pour. Keep stirring until sago turns transparent. Drain with a strainer and leave to stand under running tap for 3 minutes. Drain excess water and pour sago into a bowl. Add in ingredients B and stir well. Scoop into a well rinsed jelly mould to set. Chill in refrigerator. Palm sugar syrup: Boil ingredients C in 345 ml water. Cut 6 screw pine leaves into 1 inch lengths and allow to boil together with the syrup for about 10-15 minutes or until mixture turns syrupy. Strain and allow to cool. To serve: Top chilled pudding with syrup and chilled santan milk. Serve with a few ice chips. * Equivalent to 4 lb white grated coconut. |
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