Sago pudding

Sago pudding

By
From
Green Pickled Peaches
Photographer
Chris Chen

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Soak 350 g of small tapioca pearls in 1 litre of hot water until clear and soft but still holding their shape, then strain. Combine 200 ml of coconut milk and ½ teaspoon salt with the tapioca and let it thicken over low heat. Pour into moulds and chill. To make a syrup, combine 200 g of shaved gula melaka (Malaysian palm sugar) with 1 tablespoon of sugar and 125 ml of water in a pot over low heat. When the sugars dissolve, strain into a bowl and leave to cool. When ready to eat, unmould the puddings and serve with the syrup and a little coconut milk.
Tags:
SBS
restaurant
Claude's
Chow's
Green
Pickled
Peaches
Chui
Lee
Luk
Malaysian
Asian
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