Coconut milk sago pudding with summer fruit

posted in: Recipes | 1

Sago is one of my favourite starches. Much like the tapioca pearls in a Taiwanese Bubble Tea, sago pearls/balls is smaller, gluten-free and with a chewy texture. Tapioca and sago starches are made from the same cassava tree – a type of palm tree; the tapioca from the starchy root and the sago from the inner part of the stem. This is what a sago palm tree looks like and what the stem and roots look like. Click here to find out more about sago, I found this Slideshare very interesting.

This recipe uses tropical in-season fruits with cold coconut milk and is sweetened with palm sugar.

Summer Sago with in-season fruits

Serves: 2 | Prep time: 30 minutes

Ingredients:

  • Water for boiling
  • 1/2 C sago
  • A pinch of salt
  • 1 Tbsp of palm sugar*
  • A can of coconut milk (refrigerate before hand)
  • Fruit like: nectarines, mango, kiwi, pineapple. peaches, litchis
  • A complementary micro herb – mint or basil

*adjust the sugar to how sweet you like it.

Method:

  • On the stove, boil a small pot of water and salt, then add sago.
  • Add the palm sugar. Remember to top the water up so that it covers the sago.
  • Sago will take about 15–20 minutes to cook through. You’ll notice that the raw white bit in the middle gets smaller over time.
  • Pour the sago out into a sieve and run cold water through it. You want to stop the cooking process or it becomes mush.
  • Prep your fruit. For this image, I used fresh litchis, grilled nectarines and fresh mint from the garden (a new gift from my neighbour).
  • Pour your cold coconut milk over the sago, give it a mix and add your fruit.

You can also serve this in shot glasses as a refreshing palate cleanser.

 

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One Response

  1. Liezel Malherbe
    | Reply

    Oooh this looks delicious! Definitely trying it asap!

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