6 cups water
2 whole star anise
1 cup pearl sago, rinsed, drained
1/2 cup coconut cream
palm sugar syrup
200g granulated palm sugar
2⁄3 cup water
1 1/2 cups coconut cream, chilled
mango or banana
In a large pot, bring water and star anise to a boil. Gradually stir in sago, ensuring it doesn’t clump. Return to a boil, reduce heat and cook for 10-15 minutes or until sago is mostly translucent, stirring frequently.
Drain, remove star anise and rinse sago with cold water to separate grains. Use a wooden spoon to stir and remove excess water. Transfer to a bowl and stir through 1/2 cup of coconut cream. Pour into 4 lightly greased jelly moulds and refrigerate overnight. In a small pot, stir together palm sugar and water. Bring to a boil, and simmer for 6-8 minutes or until sugar has dissolved and has begun to thicken. Strain through a fine sieve to remove grit, allow to cool and refrigerate overnight.
Once ready remove pudding from moulds and serve with chilled coconut cream, palm sugar syrup and top with mango or banana. Enjoy your sago pudding!
Sounds absolutely delicious but come on now – the only thing in this recipe that we might get in our CERES boxes is banana (maybe mango, I haven’t been through summer deliveries yet).
There are a MILLION and one recipe site on the web. IMHO the only reason we need recipes on this site is to get ideas for how to use some of the more unusual ingredients that CFF is introducing us too. Who agrees?
Agree with anonymous, but I think there are plans to add more dry goods under “extras” on the ordering pages.
I love this recipe, relevant or not. Thanks for posting it. I will be trying it out asap.