Sago pudding is a delicious pudding made by boiling sago with water or milk and adding sugar and sometimes extra flavors. It is practiced in many cultures in a variety of styles, and it can be produced in a variety of ways. Southeast Asia, especially Indonesia and Malaysia, produce most of the sago.
In Malaysia, sago gula Melaka sago pudding is made by boiling pearl sago in water and adding palm sugar syrup (gula Melaka) and coconut milk. Sago pudding is also a popular dish in New Guinea.
In the UK, “sago pudding” is usually made by boiling pearl sago and sugar in milk until sago pearls are clear, then thickened with eggs or cornflour. Depending on the size used, they can range from runny consistency to thickness, and they can look like tapioca pudding or rice pudding. In the UK “sago pudding” is often referred to as “frog spawn” as it is made using pearl sago. Tapioca pudding is similar in that it can also be made using pearl tapioca – it can also be called “frogspawn” but it is usually made using flake tapioca in the north which leads to firmness, more grain, and consistency.
4 Tablespoons sago – add more if you like it a thicker shopping list
3 cups of milk
4 Table tablespoons sugar – whatever form, I use brown. Add a little extra if you like to have fun.
Knob butter
1 teaspoon vanilla essence tea
2 different eggs
How to do it
Preheat oven to 175 ℃
Combine the yolks and all the above ingredients except the egg whites in the stove pot.
Place the pot on medium heat and stir until thickened into a soft sauce. The sago should almost certainly be visible with small white spots.
Beat the white eggs until firm.
Pour into a deep oven
Fold the egg whites into the sauce
Put a deep bowl of pudding in the bathwater – Put in another flat/large oven bowl that will allow you to fill the outside dish with water until it is part of the way up the pudding bowl. If you can’t get to that half that’s not a problem.
Place in a hot oven until you smell vanilla and the top is light brown.
Without eggs recipe
3 tablespoons per minute tapioca, dry
2 3⁄4milk cups,
1%1⁄3cup white sugar
2 tablespoons cornstarch
2 tablespoons water
1 a tablespoon of pure vanilla extract
Combine tapioca, milk, and sugar in a medium / large pan and let sit for 5 minutes.
Mix the cornstarch with water in a small bowl.
Boil lightly over medium heat, stirring frequently.
When chopping, add the cornstarch mixture and continue to boil for 1 minute.
Remove from heat and add vanilla.
Stir and allow to cool.
Make 6 1/2 cup servings.
While this pudding tastes delicious on its own, here are some flavor ideas of some variety!
Coconut – Wrap in 1/2 cup of peeled coconut flakes when the pudding is dry, and serve with coconut flakes on top.
Chocolate – Stir in 2-3 tablespoons of cocoa powder into the mixture, before bringing to a boil.
Bananas – Rub 1/2 mashed bananas into desserts, and serve with sliced bananas.
Almond Milk – Replace the coconut milk with unsweetened almond milk and toss the pearls of tapioca with 2 tablespoons.
Sugar-free sweetener- Use any sugar-free sweetener in granulated sweetener.
For a richer pudding, replace coconut milk with coconut cream or double-sided cream. You can also stir the cream once the pudding is set.
Do not let your pudding hold for too long, as it will overgrow when refrigerated.
Mango is completely free. I usually make it without it and serve the dessert with ice cream or whipped cream.
If you use low-fat milk, the pudding will have a slightly watery texture. To make tapioca pudding first mix the ingredients together and let it sit for about 10 minutes to moisten the tapioca. … To prevent heat stir the dessert regularly but slowly.
Acidic fruits often eliminate the thickening properties of common flour, but tapioca does not lose its thickening properties in acidic areas. Use 3 tbsp. of tapioca in every 1/4 cup, you can usually use flour. Replace tapioca flour with cornstarch sauce and gravy recipes in equal amounts.
