Ingredients with Measurements:
- 1 cup small sago pearls
- 4 cups water
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- 1/2 cup sugar
- 1/4 cup pandan juice (extracted from pandan leaves)
- 1/4 tsp salt
Special equipment needed:
- Steamer
- Mixing bowl
- Strainer
- Pudding mold or ramekins
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a pot, bring 4 cups of water to a boil. Add the sago pearls and cook for 10-15 minutes or until the pearls turn translucent. Stir occasionally to prevent the pearls from sticking to the bottom of the pot.
3. Once the sago pearls are cooked, remove from heat and strain using a fine-mesh strainer. Rinse the pearls with cold water to remove excess starch and set aside.
4. In a mixing bowl, combine the coconut milk, evaporated milk, condensed milk, sugar, pandan juice, and salt. Mix well until the sugar is dissolved.
5. Add the cooked sago pearls to the milk mixture and stir until well combined.
6. Pour the mixture into a pudding mold or individual ramekins.
7. Steam the pudding for 30-40 minutes or until set. To check if the pudding is cooked, insert a toothpick in the center of the pudding. If it comes out clean, the pudding is ready.
8. Once cooked, remove the pudding from the steamer and let it cool to room temperature.
9. Once cooled, chill the pudding in the refrigerator for at least 2 hours before serving.
10. Serve the pandan sago pudding chilled.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Chilling time: 2 hours
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
This recipe makes 6-8 servings.
Nutritional information:
Calories per serving: 300
Total fat: 12g
Saturated fat: 10g
Cholesterol: 20mg
Sodium: 180mg
Total carbohydrates: 45g
Dietary fiber: 0g
Total sugars: 39g
Protein: 4g
Substitutions for ingredients:
- Pandan juice can be substituted with pandan essence or vanilla extract.
- Evaporated milk can be substituted with whole milk or almond milk.
- Condensed milk can be substituted with coconut cream or cream cheese.
Variations:
- Add diced mango or lychee to the pudding for a fruity twist.
- Use different molds or ramekins to create different shapes and sizes of pudding.
- Top the pudding with toasted coconut flakes or chopped nuts for added texture.
Tips and tricks:
- Rinse the sago pearls with cold water after cooking to remove excess starch and prevent the pearls from sticking together.
- Use a fine-mesh strainer to strain the cooked sago pearls to remove any excess water.
- Steam the pudding on low heat to prevent the pudding from cracking or overcooking.
- Chill the pudding for at least 2 hours before serving to allow it to set properly.
Storage instructions:
Store the pandan sago pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The pudding can be reheated in the microwave or steamer for a few minutes until warm.
Presentation ideas:
Serve the pandan sago pudding in the pudding mold or ramekins. Garnish with fresh pandan leaves or toasted coconut flakes.
Garnishes:
Fresh pandan leaves or toasted coconut flakes.
Pairings:
This pudding pairs well with fresh fruit, such as mango or lychee.
Suggested side dishes:
This pudding can be served as a dessert on its own.
Troubleshooting advice:
- If the pudding cracks while steaming, reduce the heat and steam for a longer time.
- If the pudding is too watery, reduce the amount of water used to cook the sago pearls.
Food safety advice:
Make sure to rinse the sago pearls thoroughly and cook them properly to prevent any foodborne illnesses.
Food history:
Pandan sago pudding is a popular dessert in Southeast Asia, especially in Malaysia and Singapore. Pandan leaves are commonly used in Southeast Asian cuisine for their fragrant and sweet flavor.
Flavor profiles:
This pandan sago pudding has a creamy and sweet flavor with a hint of pandan fragrance.
Serving suggestions:
Serve the pandan sago pudding chilled as a refreshing dessert after a meal.
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Region: Malaysian