Real Sago Pudding
Experience the real sago pearls, made from actual sago palm, in this most iconic dish - a simple pudding that allows the true flavours of the pearls shine.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.8 oz true sago pearls
- 1 ½ cups water (see note 1)
- 3 Tbsp sugar
- 1/2 pandan leaf (optional, see note 2)
- 1/2 cup young coconut meat, julienned (optional)
- ½ cup coconut milk
- ⅛ tsp table salt
Instructions
- 1
(If not using pandan leaf, skip to step 2). Tie the pandan leaf into a knot to shorten and help bruise the leaf and release the aroma. Add the pandan leaf into a small pot and add 2 cups (480 ml) of water; bring to a boil and let it boil for about 3 minutes to extract the aroma.
- 2
If not using pandan leaf, add 1 ½ cups (360 ml) of water to a small pot and bring to a full boil.
- 3
Once the water is fully boiling, remove the pandan leaf, if using, then gradually sprinkle in the sago pearls while quickly stirring - then keep stirring constantly for about 1 ½ - 2 minutes; most of the pearls should be translucent on the outside, with the white center still visible. If it is too thick, add a little bit of water to loosen.
- 4
Once cooked, turn off the heat and add sugar and young coconut meat and stir until the sugar is dissolved. Let it rest and cool down a bit while you make the salted coconut milk.
- 5
To make the salted coconut milk, combine the coconut milk and salt in a small pot and bring to a simmer to dissolve the salt and remove from heat. Alternatively, you can just heat it up in the microwave.
- 6
To serve, while still warm ladle a portion of the sago pudding into a bowl and top it with about 2 tablespoons of the salted coconut milk. How much coconut milk to add is up to your preference, so feel free to add more or less.