NZ Lifestyle Block - - Plants With A Purpose - In­gre­di­ents: Asian food mar­kets, New World Sago mould. A pan­dan leaf in co­conut milk.

400g sago pearls (pic­tured, be­low right) 1 pinch salt 1 pinch sugar 200g gula me­laka, shaved (dark palm sugar)*

4.125ml wa­ter 400ml co­conut cream ¼ tsp salt 1 pan­dan leaf

Bring 4 litres of wa­ter to the boil in a large pot. Sprin­kle the sago pearls into the boil­ing wa­ter and stir to pre­vent clump­ing. Boil for 10 min­utes, then cover the pot and turn off the heat. Leave the sago un­touched for about 30 min­utes – the resid­ual heat will cook it, turn­ing the pearls translu­cent. Af­ter 30 min­utes, check that the pearls are translu­cent. If not, add fresh wa­ter and bring to the boil again un­til all are translu­cent. Drain the sago in a sieve, rinse un­der cold wa­ter, then tip into a jelly mould or ring pan. Stir in a pinch of salt and sugar. Cover with plas­tic wrap and re­frig­er­ate – for best re­sults, re­frig­er­ate overnight. Heat the palm sugar and wa­ter on a low heat, stir­ring un­til the palm sugar is dis­solved and a third to half the wa­ter is evap­o­rated, leav­ing a thick syrup. Set aside. Heat the co­conut cream with the salt and a pan­dan leaf. To serve, un­mould the pud­ding onto a plate, cut into slices and pour syrup, then co­conut cream, over each slice.

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