Desserts Recipes - Sago Pudding with Palm Syrup
Recipe
Ingredients
-
1 pandanus (screw pine) leaf, tied
in a knot
-
250g/9oz pearl sago, picked over, washed and drained
-
400ml/1 2/3
cups coconut
milk,
lightly beaten
-
salt
For the syrup:
Serves
4
Method:
-
Bring a deep pan of water to the boil. Drop in the
pandanus leaf and let the sago pour into the water
through the fingertips of one hand, while you stir
with a wooden spoon with the other, to prevent the
pearls from sticking.
-
Boil for 5 minutes, then remove from the heat, cover
the pan and leave the sago to steam for about 10
minutes - the pearls should be swollen and
translucent. Drain the sago through a sieve
(strainer) and rinse under running cold water.
-
Reserve the pandanus leaf and put the sago into a
bowl. Stir in 15- 30ml/ 1-2 tbsp of the coconut milk
- enough to bind it together -with a pinch of salt.
Spoon the sago into a lightly greased mould, or four
separate moulds, packing it down gently, and leave
it to set at room temperature.
-
Meanwhile, make the
syrup. Put the water and palm sugar into a heavy pan
and stir over a high heat until the sugar has
dissolved. Bring to the boil and boil for 2 minutes.
Drop in the reserved pandanus leaf, then simmer for
10 minutes.
-
Beat the rest of the coconut milk
with a pinch of salt. Turn the mould, or individual
moulds, upside down in a shallow bowl and slip them
off the pudding.
-
Spoon the coconut milk over the
top, allowing it to flow down the sides and form a
pool in the dish, and pour over the hot syrup. Serve
immediately. while the syrup is still hot.
Note:
Palm, also known as jaggery, makes a sweet syrup to
pour over this delicious sago and coconut pudding.
Asian Desserts Recipes - Sago
Pudding with Palm Syrup Recipe
