Easy Sago Pudding Food

SAGO PUDDING

Steps:

• In a small bowl, combine the tapioca pearls with coconut milk and coconut cream and let it sit for 30 minutes, for the pearls to thicken.
• Transfer the mixture into a small saucepan. Add the granulated sweetener and place it over medium heat. Once it begins to simmer, reduce it to low and gently stir it for 10-15 minutes, before removing from the heat. Whisk in the vanilla extract.
• Distribute the pudding mixture amongst eight small glasses and refrigerate for at least 4 hours.
• Before serving, blend your mango and spread over the top of each pudding.

SAGO PUDDING (GULA MELAKA)

Steps:

• Bring 10 cups of water to a boil in a large pot. Gradually stir in the sago so that it does not clump. Return to a boil, then reduce the heat to low. Cook until the sago turns translucent, stirring occasionally, about 30 minutes. Pour the sago into jelly molds, and refrigerate overnight.
• In a small saucepan, stir together the palm sugar and water. Bring to a boil, and cook until the sugar has dissolved. Strain through a fine sieve to remove grit.
• Unmold the puddings, and serve with the coconut milk and palm sugar syrup (gula melaka) separately for each person to pour over their serving.

BAKED SAGO PUDDING

Steps:

• 1. Measure out 100 ml milk into a measuring jug. Soak the sago in it for 1 hour. 2. Set the oven temperature to 150 °C. Grease a baking dish with butter or margarine. 3. Switch on the stove to medium heat and bring the remaining milk to the boil in the saucepan. Reduce the heat to low. 4. Stir the soaked sago into the hot milk with the wooden spoon. Let it boil for 5 minutes while stirring all the time. Switch off the heat. 5. Beat the eggs, sugar, salt and vanilla essence with the electric hand mixer in the mixing bowl. 6. Add the hot sago mixture to the beaten egg and sugar. 7. Pour the mixture into the greased baking dish. Place the dish in the centre of the oven pan. 8. Fill a water jug with hot water. Pour the water into the oven pan to a depth of 2 cm. 9. Ask a grownup to place the oven pan on the middle rack in the oven. 10. Bake for 45 minutes. Ask a grownup to help you remove the pudding from the oven. Switch off the oven. 11. Serve the sago pudding in pudding bowls with syrup or jam.Recipe extracted from Cook and Enjoy for Kids, published by Human & Rousseau (imprint of NB Publishers).

EASY-TO-PREPARE HONEYDEW SAGO PUDDING

Steps:

• Soak sago in water for 5 minutes.
• Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot.
• Add sugar to milk.
• Drain the sago and add sago to milk.
• Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes).
• Add diced honeydew after milk/sago mixture has cooled.
• SERVE CHILLED!
• (P. S: you might want to add more sugar to if you like it sweeter, and you might want to add more milk if you find the mixture too thick).

EASY HOMEMADE TAPIOCA PUDDING

Steps:

• Place the water and tapioca pearls in a 1 1/2 quart pot. Let stand for 30 minutes until the pearls are plump and have absorbed the water.
• Turn on the heat to medium-high. Pour in the milk and salt; stir while bringing to a bare simmer.
• Reduce the heat to very low, add in the sugar and cook, uncovered, stirring frequently (so the tapioca doesn't stick to the bottom of the pan), until the tapioca pearls have plumped and thickened, about 5 minutes.
• In a separate bowl, beat the eggs. Slowly whisk in about 1/2 cup of the hot tapioca (this equalizes the temperature between the two mixtures to avoid curdling.)
• Pour the egg mixture into the pot with the rest of the tapioca; increase heat to medium and stir for several minutes until you get a thick pudding consistency that coats the back of a wooden spoon. (Do not let mixture boil.)
• Take off the heat and cool for 15 minutes.
• Stir in the vanilla.
• Serve either warm or cold and enjoy!

MANGO SAGO PUDDING RECIPE (WITH CONDENSED MILK)

Steps:

• First of all rinse and soak sago pearls in water for 3-6 hours
• Bring plenty of water to rolling boil. Add the soaked and drained sago pearls.
• Cook in medium flame for 10-12 minutes until the sago pearls are well cooked and transparent.
• In the mean time puree 1 big ripe sweet mango with 1/2 cup condensed milk and 1/4 cup boiled and cooled milk.
• Now once the sago are cooked, drain under cold running water thoroughly.
• Take the cooked sago in a mixing bowl. Add the mango puree and mix well. Chill for 2-3 hours before serving. Serve topped with more mango pieces and roasted nuts.