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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The subtitle of the photographs is incorrect. Sago is not made from the crushed seeds but is made from the pith of the stem after the tree is cut down. refer to the link placed by Graham
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