Sago Pudding From Yum Cha Recipes

Steps:

• Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent.
• Wash under running tap. Drain and set aside.
• Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
• Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
• Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230°C.
• Bake for 25 minutes or until golden brown.

Steps:

• Soak sago in milk overnight.
• Dissolve the soda in the melted butter.
• Add to the sago in milk together with all the other ingredients, mix well.
• Place in 1 - 1 1/2 pint greased basin; cover securely and steam for 3-4 hours.
• Serve with brandy sauce or custard!

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.