27
Apr
Sago Seed Pudding Recipe
Sago seed pudding is a delicious dessert with a variety of flavors that add to the overall enjoyment. Sago pudding has its own distinct flavor and charm. In this article, we will explain what sago is, the reasons to love this recipe, and how to cook it. You enjoy it with milk, this delicious recipe will not disappoint you.
What is Sago?
Sago is a starch extracted from the pith of sago palms, is a carbohydrate grown in Southeast Asia. It is often utilized in the kitchen, especially while making certain sorts of tasty delicacies such as sago pudding. When sago is prepared, the small round balls large as they absorb water and become squishy. Sago is interesting because it has the potential to thicken and sweet any meal.
Sago can be made in a variety of methods. In this article, we will soak the sago pearls in water for a while so that they become soft through absorption. When cooked, these pearls become semi-translucent and can be flavored with milk and sugar. Sago can be served as a warm dessert or a cool pudding; it is a perfect dish for anyone.
How Do You Make a Sago Seed Pudding?
So, without further delay, lets’ see the ingredients and the instruction.
Instruction:
- First, boil the milk.
- Second, the sugar and stir.
- Third, add sago seeds and keep stirring. (Keep stirring so the sago seeds will not stick in the bottom of the pot and will not burn).
- Fourth, put tbsp. kidi water.
- It will take about 20 to 25 minutes to be cooked. Or until the sago seeds become transparent.
- When it is ready pour the sago pudding into the pudding dishes. Have a look to this awesome dessert cup here.
- Keep it until it is cold in room temperature and add it in the refrigerator.
Nutrition Info (Per Serve)
Each serving of sago seed pudding (assuming four servings per recipe) typically provides:
- Calories: ~200
- Carbs: ~30g
- Fat: ~10g
- Protein: ~1g
👩🏽🍳 PRO TIPS
- Achieve the Perfect Texture: Sago can go from perfectly cooked to mushy if overdone. Cook until just translucent for that tender, slightly chewy texture.
- Add Flavor: Try adding pandan leaves or vanilla extract to infuse the pudding with a subtle fragrance.
- Use a Gentle Heat: When combining sago with coconut milk, a gentle simmer preserves its texture and flavor without making it overly thick.
Have you ever had sago seeds? What do you do with it and how do you prepare it? Please leave a comment below. I’m eager to find out.
