CookEat Recipe
Sago with Cream
Warm pearl sago cooked in milk and water, with cold cream and icing sugar served separately.
Method
Steps
Step 1
Use food-grade dry pearl sago made from Metroxylon sago palm starch. Put the half pint of water, half pint of milk and half teaspoon of salt in a small enamelled saucepan. Bring to a boil, then add the six ounces of dry sago pearls.
Step 2
Mix well with a wooden spoon and boil gently for about twenty minutes, stirring occasionally and along the bottom to prevent sticking. Continue gently as needed until the pearls are swollen and tender all the way through. Pour the whole preparation into a deep hot dish.
Step 3
Keep the pasteurized cream refrigerated until serving. Serve the hot sago with cold cream in a separate jug and icing sugar in a separate bowl, for diners to add as desired. Serve promptly.
Cooked it? Rate it.
Cooked 0 times