Make Asian Style Coconut Sago
Revision as of 00:31, 25 January 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)
Sago cooked in coconut is Malaysian in origin (gula melaka), but a light and refreshing simplified version is often sold at Japanese sushi restaurants in Australia. That Japanese interpretation is what this recipe recreates.
Contents
Ingredients
- 1 cup of dry sago pearls
- 2 cups of water
- 1 1/2 cans of light coconut milk
- 2 tablespoons of palm sugar/sugar
Steps
- Rinse your sago under the tap and get rid of any stuff that floats to the surface.
- Soak the sago in the cold water for approximately 1 hour or longer if you have time. If the water is all absorbed (unlikely) add extra.
- Drain the sago in a sieve. This is VITAL for a chilled sago dessert! If you did not rinse it earlier - rinse it now.
- Place sago in a large bowl and add the coconut milk. The coconut milk should be almost twice the volume of the sago. The ratio of liquid to sago should be 2:1 or similar to that when cooking rice. You can add a little water if you need to.
- Cover the sago and microwave for 5 - 10 minutes depending on your microwave. Stir every 3 -4 minutes. If the sago has absorbed all the coconut milk but is not yet completely transparent, add more (or water, but you do not want to add very much water since the creaminess of this dessert comes from the coconut). Extra liquid can be drained off, but too little will result in a gluey (but still delicious!) dessert. The picture shows how your sago will look when done - transparent with a small white core. If you are unsure, taste the sago!
- Microwaving your sago is not only quicker - it means you CANNOT burn your dessert. Nothing is more annoying then burning your sago after 30 mins of simmering on the stove!
- Try your sago - most microwaves will only take around 5 mins. You should still have a liquid when the sago pearls are done.
- Stir your sago and add your sugar or desired sweetener. Palm sugar is the traditional sort, but any sugar or even artificial sweetener will work. You will need less then you think, since the creaminess of the coconut milk will add some sweetness. For this reason this recipe can make a really delicious honest low fat / calorie dessert.
- Spoon your sago into ramekins/small glasses and refrigerate for 2 hours before serving.
- Finished.
Tips
- this recipe can also be served as a jelly or mold by removing from glass/ramekin.
- Coconut sago will taste sweeter if you let it warm a little before eating, rather then chowing down straight from the fridge.
- Placing fruit at the bottom of the glass/ramekin can create a tasty summer dessert.
- Adding cinnamon, nutmeg, allspice, cardamom and clove will give you chai flavoured pudding. Cinnamon or nutmeg by themselves are also delicious with this dessert.
- This is the easiest 'accidental' vegan dessert to make without compromising on taste.
- You can easily adjust this recipe to a warm custard sago by replacing coconut milk with normal milk and adding 2 tablespoons of custard powder before microwaving. Be aware that milk is more likely to boil over then coconut milk though.
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