Coconut Sago Pudding 椰汁西米糕

Simple dessert with a rich taste of coconut milk. The texture were heavy, creamy and thick. Not at all similar to the usual light agar-agar or jelly. More of "kueh-like" texture. It's still a nice dessert if you are fan of coconut milk and sago. Love how these turned out, beautiful translucent sago pearls hiding behind these snow white puddings.

Ingredients:

(A)

400ml Water

40g Sago (small)

(B)

100ml Coconut Milk

200ml Water

30g Sugar

2pcs Pandan Leaves

1 tsp Agar-Agar Powder

1 tsp Instant Jelly Powder

You will need : jelly moulds

Important notes:

Do not rinse the sago or soaked the sago beforehand. Only put sago when water is boiling hot. If you soaked them or put into pot when water not boiling, by the time water boiled, the sago already soften and they will crushed / melts into smaller pieces and turns sticky. Thus, not retaining the pearl shape.

Step by Step:

To cook (A) -Sago pearls

1. In a pot, bring water (400ml) to a boil.

2. Add in sago pearls & cook on low heat for 10 mins. Stirring occasionally.

3. Turn off heat. At this time, if the sago has fully turn transparent, it's ready. If you still sees a tiny white dot in the center of the sago, cover the pot & leave aside for another 10-15 minutes.

4. Strain the mixture to remove the excess starchy liquid.

5. Then scoop cooked sago into jelly mould cups.

To cook (B) - Agar-agar mixture.

1. Combine water, sugar, pandan leaves, agar powder & jelly powder in another pot, EXCEPT coconut milk.

2. Bring to a boil and until fully dissolves. Stirring occasionally. Reduce heat & add in coconut milk. Cook for about 1 min & turn off heat. (high heat will cause coconut milk become curdy)

3. Pour coconut mixture into the mould that you had filled with cooked sago earlier.

4. Use a toothpick to give a gentle stir to loosen the sago pearls as they might already sticking together in a clump.

5. Cool down at room temperature before transferring to fridge. Chill for 3 hours at least to let it set.

6. Serve chilled.

Happy Cooking.