If you are from an Asian family then I’m sure that you’ve encountered Sago pudding at least once in your life. Sago pudding has been part of my earliest memories and still remains a nourishing treat that my family fights for the largest serving every time we make it. It’s made by boiling sago pearls in milk, water, or any form of liquid with a sweetener.
There are different ways of making Sago pudding, Many Asian cultures have different versions of this depending on their taste buds and their cultures. Some make this as a drink and some as a thick pudding. I remember when my mom made these she used to make them with thick coconut milk, sugar, and a handful of dried diced cashew pieces, and topped off with a sprinkle of raisins to make things interesting.
Many people eat Sago to gain weight as it’s rich in carbs and calories and the most common reason for having Sago is mainly to detox the body as the combination with coconut milk helps cool and detox the body.
The recipe I’m sharing today is “Tropical Sago Pudding’, a little something something added to the conventional sago pudding recipe to keep up with the times and well to be adventurous. It’s cooked in thick coconut milk, served with mango puree, granola, and some dried fruits and nuts for some crunch.
- 1/2 cup of sago pearls
- If you are using scraped coconuts
- 3/4 cups of coconut milk – first extract
- 01 cup of coconut milk – second extract
- Or you can use store-bought coconut cream
- 03 tbsp of kithul treacle or any sweetener
- 02 pods of cardamon
- Salt to taste
- 1/2 cup of mango puree
- 02 tbsp of granola
- 01 tbsp of dried fruits and nuts
- mint leaves for garnishing
Prep time: 20 minutes Serving – 02
- Frist rinse sago pearls thoroughly and drain out all the water.
- Add the sago pearls, coconut milk(second extract), salt, cardamon to a medium-sized cooking pot and cook in medium heat for about 06-07 minutes while stirring constantly.
- When the sago pudding gets thick and seeds start to look translucent add thick coconut milk and cook for another 03- 05 minutes. If you want you can add some dried fruits or seeds to the pudding at this moment.
- Take the pot off the heat and let it cook down or pour into your serving cups.
- This can be served either hot or cold. For this tropical sago pudding recipe, sago is served cold. To arrange the serving first add some mango puree as the first layer of the serving cup, then add sago (after sago has colled down), add some kithul tackle, crunchy granola, and some dried nuts and fruits. finally, garnish with some mint leaves.
Please let me know how this recipe turns out for you in the comments! You can also share your results with me on Instagram with the hashtag #thefoodsnapsrecipes.
Can’t wait to see your re-creations