Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 can (400 ml) coconut milk
- 1/2 cup white sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 1/4 cup water
Special equipment needed:
- Large pot
- Mixing bowls
- Whisk
- Serving bowls
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a large pot, bring 4 cups of water to a boil. Add the sago pearls and stir occasionally to prevent sticking. Cook for 10-15 minutes or until the pearls are translucent.
3. Drain the sago pearls and rinse with cold water. Set aside.
4. In a separate pot, combine the coconut milk, sugar, salt, and vanilla extract. Heat over medium heat until the sugar dissolves.
5. In a small bowl, mix the cornstarch and 1/4 cup water until smooth. Add the cornstarch mixture to the coconut milk mixture and whisk until thickened.
6. Add the cooked sago pearls to the coconut milk mixture and stir until well combined.
7. Pour the mixture into serving bowls and chill in the refrigerator for at least 2 hours or until set.
8. Serve with a drizzle of coconut cream on top.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
5. Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 51g
Protein: 2g
Sodium: 160mg
Sugar: 28g
Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls.
- White sugar can be substituted with brown sugar or honey.
- Cornstarch can be substituted with arrowroot powder or potato starch.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use almond milk instead of coconut milk for a dairy-free option.
- Top with toasted coconut flakes for added texture.
Tips and tricks:
- Rinse the sago pearls in cold water before cooking to prevent clumping.
- Stir the sago pearls occasionally while cooking to prevent sticking.
- Whisk the cornstarch mixture well to prevent lumps in the pudding.
Storage instructions:
Store leftover sago pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the sago pudding in clear glass bowls to showcase the layers of sago pearls and coconut cream.
Garnishes:
Drizzle with additional coconut cream and sprinkle with toasted coconut flakes.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
N/A
Troubleshooting advice:
- If the sago pearls are too hard, cook for a few more minutes until translucent.
- If the pudding is too thick, add a splash of coconut milk to thin it out.
Food safety advice:
Make sure to rinse the sago pearls well before cooking to remove any debris.
Food history:
Sago pudding is a popular dessert in Southeast Asia and is often served during special occasions.
Flavor profiles:
Creamy, sweet, and coconutty.
Serving suggestions:
Serve chilled for a refreshing dessert.
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