Sago pudding is a sweet dessert made with sago pearls, extracted from the trunk of the sago palm. It can be flavored with various ingredients and adjusted in texture. The basic process involves soaking the sago pearls, boiling milk with spices and adding the pearls to the mixture, then cooking it in a roasting pan. It can be served hot or cold and can be layered with jam.
Sago pudding is a sweet pudding made with sago pearls. Sago is made from starch obtained from the trunk of the sago palm; tapioca, which is similar to sago, is extracted from the root of the cassava plant. Sago palms are abundantly grown in South Asia and are harvested at about five years of age. Sago palm trunks are cut lengthwise and the starchy pulp inside the trunk is extracted. This starchy pulp is used to make sago flour and sago pearls.
You can purchase sago pearls at most supermarkets and grocery stores. The other ingredients needed to make sago pudding include milk, butter, eggs, vanilla, sugar, salt, cinnamon, cardamom, and nutmeg. Indian palm jaggery or palm sugar can be used in place of regular white sugar to flavor the pudding; sago pearls have no taste. Mango, coconut or lemon can also be used additionally to give the sago pudding a more interesting flavor. Cornmeal and custard can be used to adjust the texture of the pudding; the pudding can be thin or quite thick, depending on your preference.
There are several recipes for making sago pudding, but the basic process is quite simple. Sago pearls are soaked in water and soaked for a few hours or even overnight. The water is then drained and the sago pearls are set aside. The milk is boiled and cardamom, cinnamon and nutmeg are added as it boils. The heat is turned down and the eggs, custard and vanilla are whipped together and added to the hot milk.
The soaked sago pearls are now added to the pot and the mixture is stirred from time to time to keep the sago pearls from clumping together. The pot should be removed from the heat after the sago beads have become soft and clear. The mixture is whisked and allowed to cool for a while, and is then poured into a roasting pan that has been greased with melted butter. The milk and sago mixture is then cooked at medium heat for a couple of hours. The sago pudding is done when it has turned a golden brown color.
You can make layered sago puddings by cooking each layer separately and spreading the jam between them. The pudding can be eaten hot or cold. Like other desserts such as tapioca pudding and rice pudding, sago pudding can generally be served at the end of a meal.
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