Tuesday, June 18, 2013

DESSERTS: Sago pudding is more a Chinese dessert that is served as part of the "dim Sum" lunch. It is also one of my favourite desserts.


SAGO PUDDING:

 

 

 
1 cup sago                                                      

½ cup evaporated milk

½ cup cornstarch                                            

¼ cup butter

3/4 cup sugar                                                  

2 eggs, well beaten

10 oz. coconut milk + 2 cups water

¼ cup custard powder

 

 

 

 
Soak sago in enough water to cover for several hours. Add sago to 6 cups of boiling water in a non-stick saucepan. Bring water back to boil and cook sago for 5 minutes. Remove from heat. Allow sago to stand for 20 minutes in the hot water until transparent, Drain and rinse sago thoroughly; then drain again.

 

In a large non-stick saucepan, bring 2 cups of water to a boil over high heat and add sugar, stirring well to dissolve. Reduce heat to low and add in evaporated milk and butter, mixing well to dissolve. Add sago and mix in well. Keep warm over low heat.

 

Mix cornstarch, custard powder and coconut milk together. Slowly and gradually add this mixture into sago mixture in pan, stirring constantly to mix in. Cover pan with a lid. Cook over medium-high heat, stirring in one direction only, from time to time, until mixture becomes very thick and bubbles begin to form around the edges and in the middle. Remove from heat. Add eggs and stir in thoroughly. Return to heat, stirring continuously to cook the eggs for a few minutes. Transfer pudding to a flame-proof dish.

 

Preheat oven to broil. Broil pudding until top is well browned. Serve hot.

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