3 posts in 3 months. Talk about being slack.
I am just about to change that. After 3 mains (2 of which are chicken dishes), I decided to post a dessert recipe. This is another family favorite.
As I have mentioned in my "About Me", I collect recipes from everywhere. And I mean everywhere. This recipe is adapted from the sago packaging box. The recipe they had used cinnamon instead of pandan leaves. But I'm Southeast Asian and I need to satisfy my pandan fix.
The family said this one is better than the ones we can buy from the Adelaide Central Markets. When they say that, believe me, that is saying a lot. But on one hand, it is easy to please the sweet tooth bunch when it comes to desserts.
Pandan Sago with Gula Melaka Sauce
(adopted from Anchor Sago recipe)
1. Bring water to a boil in a saucepan, add sago and pandan leaves and simmer until sago is translucent, stirring occasionally.
2. Remove from stove, cover and allow to stand for 10 minutes.
3. Pour cold water over sago, remove pandan leaves and stir in coconut milk and sugar. Add a drop of the food coloring if using.
4. Spoon into moulds and refrigerate until cold.
5. Place palm sugar and water in a saucepan, bring to a boil and simmer until sugar is dissolved. Cool in the refrigerator.
6. To serve, turn sago out of moulds, drizzle with palm sugar sauce and coconut milk.
Serves about 4.
(adopted from Anchor Sago recipe)
- 1/2 cup (100 g) sago
- 3 cups (750 ml) water
- pandan leaves
- 1/4 cup coconut milk
- 2 tablespoons sugar
- a drop of green food coloring (optional)
- 125 g palm sugar (gula melaka), chopped into small pieces
- 1/4 cup water
- additional coconut milk for drizzling
1. Bring water to a boil in a saucepan, add sago and pandan leaves and simmer until sago is translucent, stirring occasionally.
2. Remove from stove, cover and allow to stand for 10 minutes.
3. Pour cold water over sago, remove pandan leaves and stir in coconut milk and sugar. Add a drop of the food coloring if using.
4. Spoon into moulds and refrigerate until cold.
5. Place palm sugar and water in a saucepan, bring to a boil and simmer until sugar is dissolved. Cool in the refrigerator.
6. To serve, turn sago out of moulds, drizzle with palm sugar sauce and coconut milk.
Serves about 4.
What an interesting dessert! I'm intrigued. It looks very fancy shmancy!
ReplyDeleteit is not really fancy shmancy :) it is so easy to make. but if you serve it to guests and they think its fancy shmancy that is good right? ;)
ReplyDeleteHi Rosa
ReplyDeleteThanks for stopping by my blog. Pick up the slack, girl - get blogging about what you're cooking and doing and take pictures of your triumphs and failures. Fancy schmancy or blah schmah - blot it and we will come and read. I've justhad themost excellent weekend with family and friends. Good times!
Cheers- Joolz
hi joolz
ReplyDeletei know i should pick up the slack! i cooked arancini last night and forgot to take the photos and it was devoured before i got the camera! slack!!!
good to hear that you had an excellent weekend. you did not forget to vote did you?
cheers!