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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