Sago Pudding #11

Two things happened worth a bit of sharing. First is that I taste my first sago pudding. Yeah, I have never had sago pudding before. Second, for the first time since the beginning of the cone journey, I made a wobbly pudding. Of all the dishes I made using the cone, they all stand straight and perky. This one, not so much. It was too late to start a new one and I didn’t have a back up plan.

Sago pudding is a Malaysian dessert that I picked up from a cookbook I got a couple of months ago. I have never had it, so I didn’t know the consistency of the dish. It turns out to be soft textured and served with coconut milk and palm sugar sauce. I enjoyed it greatly, after I accepted the fact that I only had one decent shot before the cone collapsed.

This is the pearl sago that I used. I have never cooked with this type of sago before, and the ones I bought had bits of red color sagos. I didn’t know that the dish will turn out pink. Do not wash this. I washed my first batch and most of the sago fell apart.

Beat egg white to a soft peak. This is going to be mixed into cooked sago.

Add sago into hot boiling water, stirring every now and then to avoid sago sticking together.

After cooking for 15 minutes, the sago floats to the surface of the pan.

After 45 minutes, all sago has turned translucent. Turn off heat immediately.

Strain the water off.

Pour the sago into cold water immediately.

And strain them right away.

In a mixing bowl, combine sago and egg white.

Mix them well.

Spoon sago into prepared mould. I lined the mould with plastic. It turns out to be quite redundant. Refrigerate for 2 hours or until set,  remove from mould and serve with coconut milk and palm sugar sauce.


Sago Pudding`

Adapted from Betty Saw's Asian Retro Food


For pudding
120 g pearl sago
1000 ml water, for boiling
1/2 egg white, beaten to soft peak
1/4 tsp salt

For palm sugar syrup
250 g palm sugar
50 ml water

For coconut milk
250 ml coconut milk
1/4 tsp salt


Boil a water in a saucepan. Add sago into boiling water.
Cook until translucent, about 45 minutes, stirring occasionally.
Drain water and drop sago into cold water immediately.
Drain the water off.
In a mixing bowl, combine cooked sago and egg white. Fold egg white with the sago.
Pour into prepared mould.

To prepare palm sugar syrup, cook palm sugar and water over medium heat until sugar dissolved, about 3 minutes. Let cool to room temperature.
To prepare coconut milk, mix coconut milk and salt. Stir well.

This post is part of Royal Selangor 30 Day ChallengeGet Your Jelly on. The special Nick Munro pewter jelly mould is provided by Royal Selangor.


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9 Responses to “Sago Pudding #11”

  1. 1

    boo_licious — October 11, 2011 @ 10:48 am

    It still looks gorgeous in pink though.

    I think if I’m not mistaken, the eggwhite needs to just be beaten into a froth so it binds the sago pearls together.

    • Jun replied: — October 12th, 2011 @ 12:07 pm

      It was a great experience for me, trying out the recipe out of a book. It scared me.

  2. 2

    thoma — October 11, 2011 @ 11:58 am

    i thought you were skipping today!!

    oh it looks so pretty and girly and i like the second shot (the historical collapse one) better…have come across sago dessert in another blog.
    typically Malaysian as you say…

  3. 3

    mycookinghut — October 11, 2011 @ 3:01 pm

    Looks really good! Sago pudding is always my favourite!

  4. 4

    ChopinandMysaucepan — October 11, 2011 @ 3:46 pm

    Sago is a beautiful dessert especially in summer. It’s rather strange it did not set although you didn’t use any gelatin in this recipe.

    We have found that lining the mould with baking paper for certain steam recipes makes it a lot easier to remove when set.

    • Jun replied: — October 12th, 2011 @ 12:05 pm

      It set, but I think the cone is too high for the sago to sit steadily. It freaked me out.

  5. 5

    Mel — October 11, 2011 @ 6:27 pm

    Sago pudding is my all time favourite dessert but I have yet to come across mixing in the egg whites. Something new to me; must try one day.

  6. 6

    Ninazsyafinaz — October 12, 2011 @ 2:31 am

    Normally What I did is to mix the sago with young grated coconut ..put it in a mould and let it set before served it with palm sugar ..hehehe..well another 2 day for 2 weeks already..Keep it up dear.Waiting for your next creation.

    • Jun replied: — October 12th, 2011 @ 12:08 pm

      The longest 30 days, isn’t it? LOL

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