Snap, Sizzle & Cook

Sharing my love of food

Sensational Sago

Sago pudding has got to be the ultimate in winter comfort desserts (well for me anyway).  It is quick and easy to make (no baking) and can be prepared in advance and stored in the fridge to be reheated later.  Served with warm custard, I could easily make a meal of it so without a doubt this pudding is sensational in every sense of the word. There are quite a few variants to making a sago pudding but this specific recipe is from here.

Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems.  It is a major staple food for the lowland peoples of New Guinea. The largest supply of sago comes from the East Indies. Large quantities of sago are sent to Europe and North America for cooking purposes. It is traditionally cooked and eaten in various forms, such as rolled into balls, mixed with boiling water to form a paste, or as a pancake. Sago is often produced commercially in the form of “pearls”. Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding.  Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes.

You will need:

4 cups of milk
Pinch of salt
1 Tbsp butter
2 cinnamon sticks
4 cardamom pods
2 star anise
1 cup sago
1 tin of condensed milk
1 tsp vanilla essence
2 egg yolks
60ml smooth apricot jam
Sugar to sprinkle
Custard or double thick cream to serve

Bring the milk, salt, butter, cinnamon, cardamom and star anise to a boil over medium heat.  Add the sago and stir continuously for about 20 minutes or until the sago is transparent.
Mix the condensed milk, vanilla and egg yolks together then stir through the sago mixture for 3 minutes.  Divide and spoon the apricot jam into 4 – 6 ramekins (depending on size) and top with sago pudding.  Sprinkle a layer of sugar over the pudding and caramelize with a blow torch or under a heated grill.


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9 thoughts on “Sensational Sago

  1. Pingback: Sagu | Find Me A Cure

  2. Flee on said:

    I unfortunately can not handle Sago… or rather the texture of it but the man does like it. How long can you store Sago for? I think I have had some in the cupboard for 6 Months?? hhhmmmm

    • Oh shame Flee, such a pity you don’t like sago, although quite a few people I know can’t handle the texture either. I guess it is an acquired liking but your man makes up for your dislike of it so that’s all cool 😉 Sago does have a shelf life, so just check on the package to see what the expiry date is. Happy sago making 🙂

  3. Anna-Marie on said:

    Hi Does the sago not have to be soaked beforehand? The sago that I make on the stove has to soak in milk for a couple of hours… Want to make your recipe but can’t stand it if pearls not soft….

    • Hi Anna-Marie, the sago pearls should soften and cook through on the stove top as you stir it through in the milk. I normally cook with milk for about 20 minutes but if you feel you want it cooked longer you can extend it to 30 minutes or until you see the pearls transparent. Happy cooking 🙂

  4. It looks delicious!

  5. I love sago, but nobody at home likes it–however i do make it for myself, however i never use eggs or jam. I however use lots of almond flakes and pistachio

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