Sago Pudding in Coconut Milk
This delicious dessert comes courtesy of Allan Woo at Laksa Me restaurant in Melbourne, Victoria.
2 cups water
1 cup sago (tapioca)
1 pandan leaf, tied in a loose knot (for flavour, not to be served)
200ml coconut cream
5 tbsp palm sugar
300ml soy milk
Soak sago in water for about 10 minutes and then drain.
In a small saucepan, heat water to boiling. Add sago and pandan leaf and stir constantly to prevent sago sticking together. Cook until sago begins to turn transparent.
Add the coconut cream, palm sugar, a pinch of salt and soy milk. Continue to stir until pudding starts to bubble.
Remove from stove and wait to cool slightly before serving
Optional – serve with assorted fruits like lychee or pear.
Copyright Reserved @ Allen Woo 2011©
1/16 Liverpool Street
Melbourne VIC 3000
(03) 9639 9885
What’s your favourite Malaysian recipe?