Ingredients with Measurements:
- 1 cup sago pearls
- 4 cups water
- 1 can (400ml) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup coconut jam (also known as kaya)
Special equipment needed:
- Medium-sized pot
- Mixing spoon
- Serving bowls
Step-by-step instructions:
1. Rinse the sago pearls in cold water and drain.
2. In a medium-sized pot, bring 4 cups of water to a boil.
3. Add the sago pearls to the boiling water and stir gently.
4. Reduce the heat to medium-low and let the sago pearls cook for 10-15 minutes, stirring occasionally.
5. Once the sago pearls are translucent, remove the pot from the heat and drain the excess water.
6. In the same pot, add the coconut milk, sugar, salt, and vanilla extract. Stir well.
7. Return the pot to the stove and cook the mixture over medium heat, stirring constantly, until it thickens and comes to a boil.
8. Add the cooked sago pearls to the pot and stir well.
9. Reduce the heat to low and let the mixture simmer for 5-10 minutes, stirring occasionally.
10. Remove the pot from the heat and let the pudding cool for a few minutes.
11. Divide the pudding into serving bowls.
12. Top each serving with a spoonful of coconut jam.
Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for boiling water
Medium-low heat for cooking sago pearls and pudding mixture
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 395
Total fat: 17g
Saturated fat: 15g
Cholesterol: 0mg
Sodium: 160mg
Total carbohydrates: 62g
Dietary fiber: 1g
Sugar: 39g
Protein: 1g
Substitutions for ingredients:
- Sago pearls can be substituted with tapioca pearls.
- Coconut milk can be substituted with almond milk or soy milk.
- Sugar can be substituted with honey or maple syrup.
- Coconut jam can be substituted with any other fruit jam or jelly.
Variations:
- Add sliced fresh fruits, such as mango or banana, to the pudding for a tropical twist.
- Top the pudding with toasted coconut flakes or chopped nuts for added texture and flavor.
Tips and tricks:
- Rinse the sago pearls well before cooking to remove excess starch.
- Stir the sago pearls gently to avoid breaking them.
- Keep stirring the pudding mixture to prevent it from sticking to the bottom of the pot.
- Let the pudding cool slightly before adding the coconut jam to prevent it from melting.
Storage instructions:
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pudding in the microwave or on the stove over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the pudding in clear glass bowls to show off the layers of sago pearls and coconut jam.
Garnishes:
Garnish each serving with a sprig of fresh mint or a slice of lime.
Pairings:
Serve the sago pudding with a cup of hot tea or coffee.
Suggested side dishes:
This pudding can be served as a dessert on its own or with a side of fresh fruit.
Troubleshooting advice:
- If the sago pearls are too hard, they need to be cooked longer.
- If the pudding mixture is too thick, add more coconut milk or water to thin it out.
- If the pudding is too runny, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the sago pearls thoroughly to avoid any digestive issues.
Food history:
Sago pudding is a popular dessert in Southeast Asia, especially in Malaysia and Indonesia.
Flavor profiles:
This pudding is sweet and creamy with a hint of coconut flavor.
Serving suggestions:
Serve the sago pudding chilled or at room temperature.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indonesian