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.
Ingredients
- 2 cups Whole milk (Originally '1 Sher' (approx 1 lb or 2 cups).)
- 1/2 pound Sago (Tapioca Pearls) (Originally '0.5 Ratal'.)
- 1/2 pound Sugar (Originally '0.5 Ratal'.)
- 2 ounces Almonds (Originally 'Navtank' (approx 2 oz). Blanched and sliced.)
- 4 Eggs (Large, fresh.)
- 1 tablespoon Butter (For greasing the pan. Quantity estimated.)
- 1 cup Chocolate or Vanilla Sauce (For serving. Quantity estimated.)
More recipes using Sago
Sago Kheer (Tapioca Pudding)
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.
Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Sago Pudding
A simple sago pudding recipe from the Royal Baker Pastry Cook.
Sago Tartlets
Creamy pearl sago simmered in rich milk creates a luscious, translucent filling for these delicate pastry tartlets. This historical recipe adapts the classic tapioca tart by using sago pearls, resulting in a unique texture that is both tender and satisfyingly chewy against the crisp, buttery crust. Perfectly sweetened and baked to golden perfection, they make an elegant addition to any afternoon tea spread.
Instructions
- 1Pick over the sago to remove any debris and wash it thoroughly. Place the sago in a tin-lined pot (or heavy-bottomed saucepan) and mix it with the milk. Place on the stove uncovered and bring to a boil. Let it bubble twice (boil briefly), then remove from heat.
- 2Blanch the almonds, peel off the skins, wash, wipe dry, and slice or shred them finely.
- 3Break the eggs. Separate the yolks and whites. Beat the yolks well. In a separate bowl, beat the egg whites until stiff and frothy.
- 4Add the sugar, prepared almonds, and beaten egg yolks to the sago and milk mixture. Mix thoroughly. Finally, gently fold in the beaten egg whites until well combined.
- 5Preheat oven to 350°F (175°C). Generously grease a large round cake tin (or baking dish) with butter. Pour the mixture into the tin to a depth of about one inch. Bake in the oven for 30-40 minutes until the cake is set and golden brown.
- 6Serve warm, accompanied by chocolate or vanilla sauce.
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Sago Kheer (Tapioca Pudding)
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.
Sago Jelly
This traditional Parsi-Gujarati dessert transforms simple sago pearls into a translucent, firm jelly with a delightful chew. Infused with the aromatic trio of rose water, vanilla, and lemon, it offers a refreshing and sweet finish to any meal. The mixture is cooked until thick and glossy, then set in molds to create an elegant, glass-like confection that is both restorative and indulgent.
Sago Tartlets
Creamy pearl sago simmered in rich milk creates a luscious, translucent filling for these delicate pastry tartlets. This historical recipe adapts the classic tapioca tart by using sago pearls, resulting in a unique texture that is both tender and satisfyingly chewy against the crisp, buttery crust. Perfectly sweetened and baked to golden perfection, they make an elegant addition to any afternoon tea spread.
Sago Pudding
A simple sago pudding recipe from the Royal Baker Pastry Cook.