Sago Pudding

Salam all,

Hii...me again haahah...yeah, i know, unusual right for me to update my blog 2 days in a row heheh. Well, don't ask me why coz i don't know why, just feel like it.

Actually i want to post this traditional Malaysian dessert. Sago Pudding. Its very easy to prepare. My first attempt to do this was a disaster, well not really a messy disaster but i still want to call it disaster hahha. Because i had a sticky problem with the starch from sago also known as tapioca pearls..haisshh. All u had to do is just boiled the sago pearl, so i thought, well its not hard to do right? The moment i pour all my sago into the pot of water, there u go, i got a very sticky situation here. God's know how disappointed i am.

The next day i called my mum & asked her how she do it. Well, now i'll tell u my mom's tips & tricks how not to involved yourself into a very sticky situation like me :). My mom said:

1. Boil the water first.

2. Put all your sago into a strainer & wash it until all the starch remove from the sago. (After she said this, now i know the reason why i failed for the first time)

3. Then pour all the washed sago into the boiling water & cook until its change into tranlucent.

4. After the sago cooked, put the sago into a strainer & wash again then transfer to a bowl or a mould or a air tight container.

Ok, here the recipe....

Sago Pudding

Source : Cherry on a Cake

For Sago

• 150 gm sago pearls
• 5 cups of water

For Palm Sugar Syrup

• Some palm sugar
• 1 tbsp brown sugar
• 1 cup water
• pandan leaf

For Coconut cream

• 1/2 cup coconut cream
• pinch of salt

Cook sago using my mom tips & tricks yeah.

For palm sugar syrup, put all the ingredients into a small pot, cooke until the right consistensy (some people like it thick). Strain the syrup into a small jug & discard the pandan leaf.

For coconut cream, mix the coconut cream with a pinch of salt.

To serve, put the sago into a dessert bowl & pour coconur cream & palm sugar syrup.