Equipment
Ingredients
Pudding Base
- 180 g sago, not quick-cooking
- 400 g unsweetened coconut cream
- 51 g maple syrup
- 5 ml vanilla extract
- 120 ml water
Garnish
- fresh fruit, sliced
Nutrition (per serving)
Method
Bring a large pot of water to a boil over high heat.
Reduce heat to medium, add the sago pearls, and cook for 10 minutes while stirring occasionally.
Turn off the heat, cover the pot, and let the pearls sit for 15 minutes until they become translucent.
Drain the pearls through a fine sieve and rinse thoroughly under cold running water.
In a medium saucepan, combine the coconut cream, maple syrup, vanilla extract, and 120ml of water.
Warm the mixture over medium-low heat for 2 minutes, stirring until the texture is smooth.
Remove the saucepan from the heat and stir in the cooked sago pearls.
Transfer the pudding into serving bowls and refrigerate for at least 2 hours to allow the mixture to thicken.
Chef's Notes
- For the best texture, ensure you are using 'small pearl' sago that is not quick-cooking. Quick-cooking varieties can become mushy.
- Rinsing the cooked sago pearls thoroughly under cold water is crucial to remove excess starch and prevent them from clumping together in the pudding.
- Gently warming the coconut cream mixture prevents 'shocking' the sago pearls and helps create a smoother, more cohesive pudding.
- Don't skip the chilling time; it's essential for the pudding to set and develop its characteristic creamy texture.
- Consider adding a pinch of salt to the coconut cream mixture to enhance the sweetness and overall flavor profile.
Storage
Refrigerator: 72 hours — Store in airtight containers to prevent a skin from forming.
Reheating: Best served chilled.
