Let’s play the mystery picture game!
(you can only play if you haven’t read the title of this post)
Did you guess what this is?
It’s a sago pudding!!
Okay, so it doesn’t really look like a sago pudding. But still. It tasted like one =] This one, I made with my mum. Because although cooking/baking in itself is heaps of fun, it’s heaps more fun when you’re doing it with someone else. Eventhough we both like to hog the acitivites. =]
Can you see the sago?
We’ve always wanted to make a sago pudding because it’s something that everyone in our family, especially my dad, who can be awfully picky about desserts. I did try to search for a sago pudding recipe a while ago, but that proved quite difficult as there are a few different types of sago pudding (we were looking for the type you get at yum cha) In the end, I used a recipe from Helen from Grabyourfork which looked like the exact sago pudding we were after. Thanks for the awesome recipe!
It turns out that the recipe made a huge serving, as we halved it and still made enough to last the four of us for a couple of days. The sago we used was quite small (I like bigger sago balls), and the pudding was a little runnier than expected but other than that, it was delicious! The custard was creamy and sweet and since it was very very hot, it tasted better than a lot of sago puddings we’ve had at yum cha restaurants!
We made this at night, so the photography isn’t all that great (espcially since my photography skills are very limited).
Here’s the recipe:
2 cups sago
2 cups sugar
1 cup milk
2 cups coconut milk
1 cup cornflour (cornstarch)
1/2 cup custard powder
Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent. Wash under running tap. Drain and set aside.
Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230C.
Bake for 25 minutes or until golden brown.
Note: Coconut milk can be replaced by 1/2 water and 1/2 milk.
btw, this is what happened when you try to burn the top with a blowtorch. Although it was very fun, I can’t say that it was successful. =[