EPISODE 22: SAGO PUDDING WITH PALM SUGAR – CHEF DAVE
Today, Along is cooking sago with palm sugar, somewhat like a hotel-style dish! 😉 Can it be like that?? 😜 As for the toppings, feel free to add any fruits you like..
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 1-2 pax
Recipe
Sugar syrup ingredients:
100g palm sugar (small slices)
40g water
2 pandan leaves (knotted)
Coconut milk sauce ingredients:
100g coconut milk
A little water
A pinch salt
Sago ingredients:
100g sago
3 - 4 cups water
20 fresh/dried butterfly pea flowers
Topping ingredients:
Mango (small dice)
Cooking method:
1. Boil water in two separate pots. In one pot, add fresh butterfly pea flowers. Stir briefly and let it change color. Remove the butterfly pea flowers and add half of the sago pearls into the pot.
Put the other half into the other pot. Stir and let it cook until the sago pearls appear translucent. When 80% of the sago pearls are cooked, add pandan leaves. Let it sit for a moment. Originally the plan, strain the sago separately. Take a small bowl, add purple color to half, clear sago to the other half. Then, put it in the fridge. Let it sit for a while.
2. For the coconut milk sauce, heat all the ingredients and stir well. Set aside and let it cool.
3. For the palm sugar syrup, add palm sugar, water, and pandan leaves. Stir until the sugar dissolves. Set aside and let it cool.
4. Finally, remove the sago from the small bowl and pour palm sugar syrup and coconut milk sauce. Don't forget to top it with mango. Ready to be served.
