Sago Pudding Recipe
 Sweets & Desserts Recipes

Ingredients:

1 1/2 cups
1
500 g
1
1/4 tsp

Pearl Sago
coconut
Gula Melaka (coconut sugar)
egg white
salt

Method:

1. To make Gula Melaka Syrup: Wash Gula Melaka, put pieces in saucepan, add about 1 1/2 cups water and boil on low heat till sugar dissolves and syrup thickens a little. Leave to stand for a while before straining through fine sieve into a jug.

2. To prepare the sago: Boil water in a deep saucepan. Clean the sago, removing all specks and grit, put sago in a deep plate. Wash it quickly with cold water, and drain off all liquid. Now add sago to hot water, which should be boiling slowly. Stir constantly till sago seeds become clear. Run cold water from tap into the saucepan of boiled sago, stir well and pour contents into a large wire sieve which should be placed over a large bowl. Keep running a little more cold water from tap over the sago and with a spoon help liquid to drain away.

3. Beat egg white and salt to a stiff froth and fold it into the sago in the wire sieve. Spoon sago into a large wetted mould. Cool, and then chill in refrigerator till time to serve.

4. To prepare coconut milk: Remove brown skin of coconut, wash and grated. Add 2 cups of boiled cold water to the grated coconut and squeeze out the juice. Add salt, to taste.

5. To Serve, unmould the sago into a large dish and serve with Gula Melaka Syrup and Coconut Milk, which should be put in separate jugs.

Note: Coconut Milk must not be chilled. Therefore prepare it just before pudding is served.