Sago Pudding
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6
This recipe is best made a day ahead of time
- 6 cups water
- 1 pandan leaf, tied in a knot
- 200g/7ozs tapioca pearls, rinsed in a sieve
- 220g/7.8ozs palm sugar, sliced
- 1/2 cup/125ml/4flozs water
- 500ml/1pint coconut milk
- 1/2 teaspoon fine salt
You will also need 6x jelly moulds or cups (regular porcelain cups will work)
Step 1 - First start with the tapioca as it needs to set overnight or for 6 hours. Place the water onto boil and add the pandan leaf. Add the tapioca and bring to a simmer. Stir frequently with a flat bottomed wooden spoon or spatula to prevent the tapioca sticking to the bottom of the pot. It will take around 15 minutes for the tapioca to swell and cook. While the tapioca is cooking prepare the mold. Brush or spray with oil spray but blot any extra oil with a paper towel.
Step 2 - The tapioca is ready once there are no white dots in the balls and they become translucent. In two or three lots, drain the tapioca in a fine sieve and rinse very well discarding the pandan leaf. Scoop into the prepared cups and cool to room temperature. Place in an airtight box and chill in the fridge overnight or for 6 hours. The tapioca will gelify and solidify.
Step 3 - Slice the palm sugar up and melt in a heavy bottomed saucepan on medium heat. Add the water in and stir to combine and then remove from heat and place in a jug. Whisk the coconut milk and salt and set aside in a jug.
Step 4 - Gently pry away the tapioca from the sides of the mold, it should come away from the sides easily in one piece. Place the tapioca under an upturned bowl and turn right side up and remove the mould. Pour the coconut over the centre of the tapioca and then pour the gula melaka syrup over this.