Recipe:
Coconut Sago Pudding
Posted in Freshly Picked
Simon recreates one of his childhood favourites using little pearls of tapioca, which is the starch of the root plant cassava. A crunch of peanuts and hint of chilli add extra layers of depth for an unforgettably unique treat.
Prep:
5
mins
cool
30
mins
cook
15
mins
serves
6
You will need:
- 900ml water
- 6 tablespoons sago (tapioca pearls)*
- 1 x 400ml can coconut milk
- 3 pandan leaves, tied in a knot
- 3 tablespoons water
- 3 tablespoons organic sustainable dark palm sugar
- ¼ teaspoon chilli powder
- ¼ teaspoon fine salt
- 50g roasted peanuts, roughly chopped
- Chilli powder
~
Recipe:
Simon Toohey
Directions:
- 1Cook the sago in the water until almost completely see-through, about 5 minutes (it will be quite gelatinous!). Strain and rinse with water to remove as much starch as possible. Pour into a baking tray and place in the fridge for 20–30 minutes or until it has cooled completely.
- 2In the meantime, put the coconut milk in a pot with the pandan leaves and 1 tablespoon water, bring to a simmer, then turn off the heat.
- 3In a small pot add the palm sugar with the remaining 2 tablespoons water and the chilli powder and salt; melt down to a syrup.
- 4Finally, pour the hot coconut milk into the cooled sago tra, drizzle with the syrup, and top with roasted peanuts and a pinch of chilli.
Tip:
*While sago pearls and tapioca pearls are technically slightly different ingredients (coming from different plants) they behave similarly when boiled and for this recipe, can be used interchangeably.
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