Sago Pudding
A simple sago pudding recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 quart Milk
- 4 tablespoonfuls Sago
- 3 Eggs
- as needed Salt
- as needed Sugar
- 3/4 cupful Butter
- as needed Cornstarch
- 1 cupful Water
- 1 teaspoonful Vanilla Extract, Lemon Extract, or Nutmeg
More recipes using Sago
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This refreshing Sago Pudding with Strawberry Juice is a delightful dessert, perfect for a light and fruity treat. The creamy sago, cooked in vibrant strawberry juice, offers a unique texture and a burst of fresh flavor. This simple recipe is a classic, offering a satisfying and elegant finish to any meal, best served chilled.
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This traditional Parsi dessert transforms simple sago pearls into a rich, cake-like pudding with a delightful chewy texture. Cooked in fresh milk and sweetened with sugar, the mixture is lightened with beaten eggs and studded with crunchy, blanched almonds for a sophisticated finish. Baked until golden brown, it is best enjoyed warm, served with a decadent chocolate or vanilla sauce.
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Instructions
- 1In a saucepan, combine the milk and sago. Bring to a boil, then reduce heat and simmer until the sago is soft, stirring occasionally. This should take about 15 minutes.
- 2Preheat oven to 300°F (150°C). In a separate bowl, beat the eggs. Gradually stir the cooked milk and sago into the eggs. Season with salt and sugar to taste. Pour the mixture into a baking dish and place the dish in a pan of hot water (bain-marie). Bake in the preheated oven for about 30 minutes, or until the pudding is set and lightly golden.
- 3While the pudding is baking, prepare the sauce. Beat the butter until creamy. Gradually add sugar until the mixture is quite thick. In a small saucepan, bring the water to a boil. In a separate small bowl, mix cornstarch with a little cold water. Add the cornstarch mixture to the boiling water and cook until it thickens to the consistency of thin starch. Mix this with the sugar and butter mixture. Pour half of the sauce over the warm pudding and the other half just before serving. Add vanilla, lemon, or nutmeg extract to the remaining sauce for flavor.
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Sago Cake
This traditional Parsi dessert transforms simple sago pearls into a rich, cake-like pudding with a delightful chewy texture. Cooked in fresh milk and sweetened with sugar, the mixture is lightened with beaten eggs and studded with crunchy, blanched almonds for a sophisticated finish. Baked until golden brown, it is best enjoyed warm, served with a decadent chocolate or vanilla sauce.
SAGO PUDDING WITH STRAWBERRY JUICE
This refreshing Sago Pudding with Strawberry Juice is a delightful dessert, perfect for a light and fruity treat. The creamy sago, cooked in vibrant strawberry juice, offers a unique texture and a burst of fresh flavor. This simple recipe is a classic, offering a satisfying and elegant finish to any meal, best served chilled.
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Creamy and aromatic, this traditional Sago Kheer features translucent tapioca pearls simmered to perfection in a rich blend of milk and sugar. The dessert is elevated with the warming spices of cardamom and nutmeg, while a final touch of rose water adds a sophisticated floral note. With its delightful texture—soft yet slightly chewy pearls in a thickened sweet milk base—this pudding serves as a comforting and elegant finale to any meal.