Kitchen Capers

[gracio]

Ingredients:
250gm Sago
450ml Water
300gm Gula Melaka (to your own taste)
250ml Water
Coconut milk (to your own taste)

Method:
1. Boil 450ml of water in a pot. Add sago when water is boiling.
2. Stir continuously to avoid sago sticking to one another. Boil until all sagos are translucent.
3. Remove from heat & sieve sagos in a sieve. Put sagos in a large container filled with room temperature water to avoid them sticking together.
4. Boil 250ml of water in a pot again, and put in gula melaka.
5. Bring this mixture to boil and make sure gula melaka is dissolved.
6. Drain away sago water (the water from method 3) & put sagos in a rice bowl or mould. Refrigerate.
7. Serve this dessert chilled with cold gula melaka syrup & coconut milk. Enjoy!

Note:
** I love this dessert sweet, if you would not like it too sweet, u can reduce the gula melaka.
** Coconut milk-- up to you to add according to your taste.
** If you are using big sagos, soak them in water first before boiling them in water. This will shorten the time of cooking, else big sagos take a longer time to cook.
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[MamaC]

Grace, Sago is something like Tapioca?
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As a child my family's menu consisted of two choices: take it or leave it.
Buddy Hackett

[nora]

MamaC

Sago is not from tapioca but the flour is made from the inner pulp of the sago palm.

You may wish to click on this link:

http://www.foodsubs.com/ThickenStarch.html

It under the heading sago starch = sago = pearl sage
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[gracio]

Thanks Nora! =)
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[irenechin]

Hiya, just want to share this cooking method for sago.

Instead of standing by the stove to cook the sago, try this ...

Pour sago in when water is boiling, cook it for 10 mins, stirring of cos. Then turn off fire and cover the pot for 10 mins. After that give it a quick stir to 'loosen' up the sago and also to check if all turned transparent.

I've used this method to cook my sago recently and found it very effective
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Irene Chin
SAHM to Wong See Oh Oswald ... born 9th July 2005 ...

My Online Store

[gracio]

irene, thanks for the tips! will try this again as I have quite abit of gula melaka left... hehe...
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[MamaC]

Thank you Nora, I see that it could be substitute with Tapioca pearls... which we have plenty )
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As a child my family's menu consisted of two choices: take it or leave it.
Buddy Hackett

[jasminewong]

is this similar to the one shown on tv? the 30min cook a meal?

my fren tried making it.. taste real nice.

very refreshing.. best for hot weather!


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drug test

[jerseymom]

Grace,
thank you so much for sharing the recipe. I'm going to make it today or tomorrow
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giselle

[gracio]

Jasmine, ermz.. i dont know lei whether this is the same as the one u saw on the tv programme. not in sg.. hehe.. Yeah i agree with u, its super refreshing! =)

Giselle: Most welcome!
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[jerseymom]

[Yaha]

jerseymom,

Very nice pix, always

From your pix, looks like your sago is not thoroughly cooked ? There's this white"dot" in the sago. When sago is thoroughly cooked there should be this white "dot" in the centre.

Try Irenechin's method of cooking sago, it works very well. After the 10mins with pot covered, if you still spot the white "dot" i.e. sago is not transparent, turn on the fire and cook for another 5 mins should do the trick.

[coxiella]

Giselle, your dessert looks so lovely, fabulous presentation
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Angie

[jerseymom]

Hi Yaha, thanks for pointing out my problem Will do Irene method next round too.

Angie, thanks for your kind words.
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giselle

[gracio]

[irenechin]

giselle, the syrup is cooked seperately from the sago and the syrup could range from light brown to dark brown in colour.

this is the colour of my syrup:-



another thing to note when cooking sago is that the water must be BOILING when you pour the sago in.
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Irene Chin
SAHM to Wong See Oh Oswald ... born 9th July 2005 ...

My Online Store

[jerseymom]

Grace and Irene, thanks for all tips! Will do so
Irene, pretty photo and layout... and pretty food, as usual! I have cooked this green sago several times, even this time it's actually soft all the way through even it has white dot :roll: Or because I living in the State my gastronomic standard is getting lower and lower :roll: :roll: *lol*
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giselle

[gracio]

Most welcome, Giselle! Im glad u like this dessert! =)
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[sinner]

I didn't eat mine with coconut milk, just drizzled it with gula melaka. It was a brilliant dessert but mine took ages to turn transparent. I was so afraid all my sago will melt away. I was a bit greedy and bought the bigger sago.

Thanks gracio and irenechin for sharing this dessert.

[jerseymom]

sinner, I like your syrup able to stick on the pearls! Maybe I have to boil it longer until very thick...
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giselle

[sinner]

jerseymom,

I didn't boil mine, just use microwave to melt the gula melaka. 100gm gula melaka to 75ml water, it came out quite thick and syrupy. I didn't have to use much to eat the sago as it was quite sweet and fragrant. I still have plenty left after eating 2 cups of sago.

[jerseymom]

*psst.*.. don't know why... remember yesterday I made sago, honeydew and coconut meat dessert, then whole night I kept waking up to the bathroom for small business :lol: :lol: . I didn't drink the sweet water though...
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giselle

[sinner]

I have a feeling, sago is very 'leong' (cooling).

[karlskrona]

Sago is a little cooling.. but shouldnt b associated with the small biz rite?
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jo aka jeung guem

[gracio]

Most welcome sinner. I like thick syrup too, but this dh of mine dislikes too sweet stuffs... sigh ... so do things must accomodate to him b4 he nags at me for consuming too sweet stuffs as I have very sweet tooth.. :lol:
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