Having spotted a packet of sago pearls in the oriental store, I could not resist the temptation of picking it up. I imagined myself making red bean soup with sago, mango coconut dessert with sago and so forth. In the end, I decided to go back to basics and make sago pudding.
As this was my first time making this, I was abit freaked out when the sago refuse to turn transparent even after 15 minutes of boiling and stirring. After waiting for some time, they did turn transparent in the end.
Sago pearls itself is tasteless but I like the texture. Drizzled with some gula melaka sauce and coconut milk, who could resist such a dessert as the weather gets warmer?
250grams of palm sugar
150grams of rock sugar
200 ml of thick coconut millk
250 ml of water
pinch of salt
pandan leaves (I obmitted this)
Boil all the sugar and water over low heat (with pandan leaves if desired). Simmer till sugar melts. Stir and set to cool.
Mean while, boil a big pot of water. When the water is boiling, add sago in. Continue stirring till the sago turns transparent (It may take up to 20-25 mins of stirring). Once it is transparant, drain from pot and rinse under cold water. Divide sago in cups or bowls. Chill.
Drizzle each sago pudding with coconut milk and sugar syrup.
Before I forget, Happy Deepavali!