HomeBlogRecipes Sago Pudding with Coconut Jelly Topping
Sago Pudding with Coconut Jelly ToppingPDFPrint
Recipes
Saturday, 24 September 2011 14:02

Ingredients

100 g sago
1 egg white
120 g palm sugar, chopped (60 g for sago pudding, 60 g for coconut topping)
1 cup (235 ml) water
1 cup white sugar, 200 g (100 g for sago pudding, 100 g for coconut topping)
2 whole pandan leaves
1 ¾ cup of coconut milk (1 can = 400 ml)
1 tbsp of corn starch, dissolved in 3 tbsp of water
1 whole carrot
¼ tsp of red food color
1 tsp of jelly agar powder (½ for sago pudding, ½ for coconut jelly)
Pinch of salt

Instructions

  1. Cut one pandan leaf (for green color) into 4 pieces and put into the blender followed by ½ cup of water. Blend until you get green liquid. Pour the water into a pot, bring it to boil at high heat. Reduce and cool down, then strain out the torn leaves to get only the juice.

  2. Bring another pot with 2 cup of water. Add palm sugar and cook it on high heat. When water is boiling, add white sugar and wait till the mixed sugar is dissolved, then add sago.

  3. Stir frequently and add pandan juice from step 1. The sago will float on the surface and be transparent when cooked. Add jelly powder and cook until it is dissolved. Turn off the heat and let cool down, simultaneously stirring for 3 minutes.

  4. In a clean bowl, beat the egg white until soft peaks form. Add sago, stir to combine and pour into a jelly heart-shaped mould with 5" diameter and 3" depth. Chill until set, refrigerate for approximately 1 hour.

  5. Stir palm sugar and coconut milk over medium heat until sugar has dissolved. Stir in the white sugar until completely dissolved. Add pandan leaf that is tied in a knot. Cook for 1 minute, add corn starch and salt, then continue cooking till it gets thicker. Take off the heat. Let cool down for 3 minutes.

  6. Turn sago out off the heart-shaped mould. Carefully place inside another, slightly bigger square-shaped mould, then set the thick coconut sauce to cover the sago in the square mould. Refrigerate for an hour.

  7. For birthday topping, you can use carrot that is cooked in hot water until the color turns bright. Add red food color and stir till carrot turns red. Add 2 tbsp of white sugar and continue cooking till it's dissolved. Take off the heat, let cool down and dry with kitchen towel.

  8. Take coconut jelly out from the refrigerator, place on flat serving plate on the top of ice platter. Take each long piece of carrot and transform into a wording, e.g. birthday sentiment.