Of course, my heartfelt thanks goes to ‘Sabine’, because without her, I wouldn’t have realised that this dessert is so easy to make! And I like that I’m no longer at the mercy of dessert hawkers who spoon miserable amounts of gula melaka onto the shaved ice; I can have all of what I want. 😆
http://www.sbs.com.au/food/recipe/14/Sago_pudding_%28sago_gula_melaka%29
Of course, the host of this show ‘Food Safari‘ isn’t called Sabine, but for convenience sake, my significant other and I refer to her as Sabine because she looks so much like my housemistress in Dresden!
Here’s an adaptation of the recipe from the above website:
Ingredients:
- Pearl sago: 250g, soaked in water 1/2hr
- Water: 3/4 big pot
- Egg white: 1
- Dr Oetker rum and raisin essence: 2 small bottles
- Water: 1/2 cup
- Gula melaka (palm sugar): 200g, chopped
- Coconut milk: 100ml
Method:
- Bring pot of water to the boil (15min).
- Add soaked sago to water and stir frequently till transparent (15min).
- Strain water from sago and rinse a few times with tap water to remove starch. Set aside.
- Add rum and raisin essence to egg white. Beat together till soft peak forms.
- Pour sago into egg white mixture and stir to combine evenly.
- Pour sago mixture into 6 serving cups and refrigerate overnight.
- Place water and gula melaka in small pot and stir over low heat till dissolved.
- Let it cool down, then refrigerate 2 hrs.
- To serve: Top sago with 1-2 tbsp gula melaka and coconut milk each.
Tricks:
- The egg white is supposed to make the sago softer in texture and ensure that the sago do not stick together.
- The essence makes the pudding fragrant even without much of the gula melaka and coconut, which caters to the tastebud of those without a sweet tooth.
Serving:
6 small servings for 3-6 persons
