Would you believe that those delightful little pearls are from the crushed seeds of this palm. Sago reminds me of Granma’s old style cooking and is best served hot with some heavy cream and a little honey.
What you need
1 cup sago pearls
600ml milk
1 tablespoon butter
2 tablespoons sugar
1/2 teasppon ground cinnamon
The process
Heat the milk until it is warm and add the sago and stir for 2 minutes. Add the sugar and butter, stir and cook over a low heat for 10 minutes stirring slowly and continuosly or until the mixture is fairly thick and the sago is beginning to go transparent.
Remove from the heat and pour the mixture into buttered moulds or an oven proof dish, sprinkle cinnamon over the top and bake in a 170 celsius oven for 30 minutes.
Remove from the oven and let the sago moulds stands for about 10 minutes. Tip the sago from the moulds onto your plate and spoon some thick cream or yoghurt over them with a spoon or 2 of honey.
It’s creamy and delicious!
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What is the amount of carbohydrates? Need to know to be able to calculate insulin dosage.
Hi Maureen, this isfo and more at the link below. ” 100 grams of dry sago typically comprises 94 grams of carbohydrate,”
http://en.wikipedia.org/wiki/Sago
Hope that helps, cheers for now G
Hi. Does sago pudding freeze well and if so,would one just re heat in microwave or oven and for how long? Thanks
Hi theresa, I can’t imagine it would freeze well but will last a few days in the fridge. It never lasts long enough for me to worry about freezing, have a great evening G
I made that sago pudding. Wow its very tasty. I love it.
Fantastic Harshani, so glad you enjoyed. Happy days G
My sister-in-law used to make sago pudding in a double-boiler with milk, then when cool she would mix it with fresh cream stiffly-beaten, it was delicious. Do you know how to do this recipe?
That sounds like one of those recipes thats from your great grandmother passed down through the generations that you want to pry out of your sister at all costs! Oh man I’m salivating just thinking about it. Pls, pls pls pry it from your sister and let us know.
G
HI Again Graham
Thanks for your previous advice I was just wanting to know if the sago in this recipe could be replaced by Tapioca,if so how much?
Kind Regards
Jamie
Got me there Jamie, I have never used Tapioca before, sorry about that, Cheers for now G
I also have a recipe for sago pudding.Though I did not like the custard part of it so much because it was a bit too milky (I’m not a fan of lots of milk!).Is this recipe for sago pudding very milky or is it more “sticky”???
Hi Jamie, it is quite sticky but if you feel it’s a bit loose, let it simmer a little longer, that will reduce the liquid. Cheers for now G
Hi G
Is there no sago recipe that just needs to be cooked on the stove instead of from stove to oven.
Hi Jo-Ann, You can leave it on the stove top on a low heat for another 30 minutes or so instead of the oven nut they just work out really well in the oven. Cheers for now G
Hi there everyone!
My gran also used to make a creamy sago pudding when I was a little girl and I have never been able to find a recipe that is anything like it. She ended up with dementia and by the time I thought to try and get the recipe she couldn’t remember how to make it. I know that she used to soak the sago overnight in water so the pearls were nice and plump and then cooked it with milk. I will have to give your recipe a go and see how it compares
Thanks!
Grans often have the best recipe, we a need to chat to our grans more often, thanks for letting us know. Cheers for now G
HI there Graham,
I am trying to track down a sago recipe that my gran also used to make but she added the yolks so it was like a custard and then beat egg whites. When the custard part was cool you fold through the beaten egg whites and just put in the fridge. I don’t remember her cooking it.
It was wonderful and light but still had that sago texture and absolutely delicious.
After 10 years of living abroad and my gran passing away over 20 years ago I have such pangs of nostaglia for Australia and Gran’s pudding. I am going to try using your measurements and adapting from the recipe with the eggs.
Let’s see how I go!!
regards from germany,
Rowena
Hi Rowena, Those old recipes are so often the best, not worrying about calories and fat content and all that nonsense, (not that I take much notice to be honest) It sounds wonderful, let us know if you manage to get it right. I will see what I can find as well. Cheers for now G
Hi Rowena
I have a recipe that sounds like that
do you want me to share it or have you been able to track one down?
My gran used to make her sago pudding adding egg yolks to the mixture. Bake as normal. Beat egg whites till stiff and when pudding comes out of the oven, dot with jam and top with egg white. Bake until golden. Looks beautiful and tastes great too!
That sounds great, grans are often the best sources of good old fashioned tasty food. Cheers G