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Sago pudding with Coconut Jam and Caramelized Pineapple

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Sago pudding with Coconut Jam and Caramelized Pineapple

Features:
  • Gluten Free
  • 1 Hour
  • Serves 5
  • Medium

Ingredients

Directions

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Sago Pudding, but this Sago pudding with the tropical vibe is just Devine!

 

Directions

  1. Make the pandan leaf infused cream, place the pandan leaf, palm sugar and coconut cream in a saucepan. Bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool.
  2. Place the sago in a saucepan with vanilla pod and salt. Pour 1 liter of water and bring to the boil. Reduce the heat to medium and simmer for 12-15 minutes. Stirring constantly, until the sago is transparent but still retains a bite. Pour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve. You want to have a consistency of a thick porridge.
  3. To make the coconut jam, place the palm sugar in a medium saucepan with 150ml water, bring to the boil then reduce the heat to medium and add the coconut along with ½ teaspoon of salt. Stir well then cook for 15 minutes, stirring from time to time to get thick, sticky consistency. Remove from the heat and, set aside.
  4. Cut the pineapple in half, lengthways, and again in half widthway. Spread them out cut side up and sprinkle with the sugar. Place the butter in a large frying pan on a medium to high heat, and once it starts to foam add the pineapple wedges to the pan, sugar coated side down. Reduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelise. Gently flip the pineapple and caramelise the other side as well.
  5. When serving, divide the sago between glasses or bowls and place a piece of pineapple on each portion. Spoon 2 tablespoons of coconut jam on top and serve warm or room temperature, with 2 teaspoons of coconut milk drizzled over each portion.

Dee

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