Mini Delicious Tropical Desserts & Sweets by Devagi Sanmugan

Author:Devagi Sanmugan
Language: eng
Format: epub
ISBN: 978-0-7946-0788-3
Publisher: Tuttle Publishing

Pineapple and Sago Pudding

300 g (2 cups) dried sago pearls

10 cups (2.3 litres) water

150 g (⅔ cup) sugar

2 tablespoons agar-agar powder

3 cups (750 ml) pineapple juice (canned)

⅔ cup (150 ml) thick coconut milk

½ teaspoon pineapple essence (optional)

One 24­-cm (9½-­in) round tin or container, rinsed, do not wipe dry

1 Rinse the sago pearls in several changes of water until the water runs clear. Then bring to a boil in 10 cups (2.3 litres) water in a pot, stirring constantly for 15 minutes until the sago turns transparent. Cover the pot and set aside for 5 minutes. Then drain, rinse and set the sago pearls aside.

2 Place the sugar, agar-agar powder and pineapple juice in a saucepan and bring to a boil over low heat. Add the cooked sago pearls, coconut milk, and pineapple essence. Bring to a boil.

3 Remove from the heat and transfer the mixture into the moistened tin or individual serving bowls. Allow the mixture to set, then chill in the refrigerator until ready to serve.

Serves 8

Preparation time: 20 mins

Cooking time: 30 mins + chilling time

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