Sago Cream Dessert 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.

MANGO SAGO CREAM

Steps:

• Place sago in a saucepan and cover with water; bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat, cover saucepan, and let sit until sago becomes translucent, about 5 minutes. Drain.
• Stir sugar into 1/3 cup plus 2 tablespoons hot water in a bowl until dissolved.
• Place sugar mixture into a blender; add 3/4 of the mango and blend until smooth. Chill in the refrigerator for 20 minutes.
• Stir sago and 1/2 of the pomelo into blended mango mixture and mix well. Spoon into 6 shot glasses and top with coconut cream and remaining mango and pomelo.

MANGO SAGO

Steps:

• In a pot, bring 4 cups of water to a boil. Add the mini pearl tapioca (don't add it before the water is at a full boil!). Stir and bring it to boil again. Simmer for 15 minutes, or until the tapioca is completely transparent, which means they're fully cooked.
• When the tapioca is cooked through, drain, rinse in cold water to cool, then soak in a bowl of cold water and set aside.
• Meanwhile, peel the mango, trimming to remove the center pit. Set aside a large handful of nice chunks for topping. The rest will be blended.
• In a blender, add the coconut milk, condensed milk, vanilla extract, and mango. Blend until smooth, and transfer to a large bowl. At this stage, if you like your dessert cold, chill the mango mixture for at least an hour before adding the tapioca.
• When you're ready to serve, drain the cooked tapioca, and add to the mango mixture. Scoop into individual bowls and top with mango chunks.

SAGO CREAM DESSERT

Steps:

• Place sago in a medium sized pot and add the milk.
• Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally.
• Add the salt and sugar and bring to the boil again.
• While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them.
• After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly.
• Pour this back into the saucepan and mix well.
• Return pan to the heat and bring to the boil again, stirring all the time.
• Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla.
• Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes.
• Serve either warm, at room temp or cold.

HONEYDEW AND SAGO CREAM

Steps:

• Boil coconut milk, sugar and salt gently. Remove from heat and leave to cool. Chill the mixture when it is cool.
• Boil water and sago. Stirring constantly, cook until the sago becomes transparent.
• Put the sago in a strainer and rinse it under running water.
• Spoon the sago into the coconut milk mixture. Put back to chill in the refrigerator.
• Add in the diced honeydew just before serving.