Sago Cream Dessert Recipes

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.

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.

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.

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.