This recipe is quite similar to my earlier post [here], but I like this one better with the pandan flavour. It is easy to prepare with only 3 procedures to follow.
Recipe adapted from my selected Cookbook for Cookbook Countdown Event#4 - Ricky Ng's book 'In Love with Pandan' [modified]
Ingredients
[makes 8 dessert bowls]
300 gm sago - rinsed, drained and soaked for 10 minutes - drained
1 litre or more water
1 tsp pandan paste
200 ml thick coconut milk + 1/4 tsp salt
200 gm palm sugar [gula Melaka] + 100 ml water + 1 blade pandan leaves
- Bring water to boil in a saucepan, add in soaked sago to cook. Stir constantly to prevent clamping, cook until sago is translucent [about 15 minutes].
- Remove from heat, strain into a fine strainer and rinse under running tap water to remove the starch. Drain well and transfer into a bowl. Add in pandan paste, mix well.
- Scoop sago into individual mould. Chill in the fridge for 45 minutes before serving.
- Meanwhile, simmer coconut milk over low heat until thick. Set aside.
- Bring gula melaka, water and pandan leave to boil and simmer until thick. Strain, set aside.
- Serve chilled sago with coconut milk and palm sugar syrup.
I'm linking this post with Cookbook Countdown Event#4 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray
5 comments:
Kimmy, I will enjoy this sago dessert!
Hi Phong Hong, this sago pudding is so good especially with good quality gula melaka.
Hi Kimmy,
I like sago dessert too. And this looks very yummy!
Thanks for linking to CC.
Would like to inform you that Cookbook Countdown has its blog space. You may link your post to the new website in the link below effective May! Thank you for your support!
http://starbakes.blogspot.my/
Hi Joyce, thanks for the info. Will do and appreciate very much that you have a separate blog space for us to share our cooking and baking experiences.
I am learning so much about Malaysian cooking from reading your blog. So many interesting dihses and ingredients.
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