Cape Dutch Sago Pudding

🧂 Ingredients

• 150g Pearl sago(Small pearl sago is recommended for the best texture.)
• 500ml Whole milk(Full-fat milk will yield a richer pudding.)
• 150g Granulated sugar(Adjust to your sweetness preference.)
• 2 Large eggs(Room temperature eggs integrate more smoothly.)
• 30g Unsalted butter(Melted and slightly cooled.)
• 1 tsp Ground cinnamon(Plus extra for dusting, if desired.)
• As needed Water(For soaking the sago.)

👨‍🍳 Instructions

1. 1

   Rinse the sago pearls under cold running water in a fine-mesh sieve. Place the rinsed sago in a medium bowl and cover with plenty of cold water. Let it soak for at least 1 hour, or until the pearls are slightly softened and opaque. Drain the soaked sago thoroughly in the sieve.

   ⏱️ 1 hour (soaking)
2. 2

   In a medium saucepan, combine the drained sago and the milk. Place over medium heat and cook, stirring frequently to prevent sticking, until the sago pearls become translucent and the mixture thickens slightly. This should take about 15-20 minutes. Be patient, as the sago needs time to absorb the milk and soften.

   ⏱️ 20 minutes
3. 3

   Remove the saucepan from the heat. In a separate small bowl, whisk together the sugar, eggs, melted butter, and ground cinnamon until well combined. Gradually temper the egg mixture by slowly whisking about half a cup of the hot sago-milk mixture into it. This prevents the eggs from scrambling. Then, pour the tempered egg mixture back into the saucepan with the remaining sago-milk mixture. Stir well to combine everything thoroughly.

   ⏱️ 5 minutes
4. 4

   Preheat your oven to 180°C (350°F). Lightly grease a medium-sized ovenproof dish (approximately 20x20 cm or equivalent). Pour the sago pudding mixture into the prepared dish, smoothing the top. Bake for 45 minutes, or until the pudding is set, firm to the touch, and has a beautiful golden-brown crust on top. A skewer inserted into the center should come out mostly clean.

   ⏱️ 45 minutes
5. 5

   Let the sago pudding cool slightly for at least 15-20 minutes before serving. It can be served warm or at room temperature. Dust with extra cinnamon if desired.

   ⏱️ 15-20 minutes (cooling)

💡 Pro Tips

• ✓Ensure the sago is fully soaked and drained to avoid a gummy texture.
• ✓Stirring constantly during the stovetop cooking phase is crucial to prevent sticking and ensure even cooking.
• ✓The pudding should have a creamy, custardy consistency when set.
• ✓Serve warm with a dollop of cream or custard for an extra treat.

🔄 Variations

• Add a handful of raisins or sultanas to the mixture before baking.
• Swirl in a tablespoon or two of apricot jam for a fruity twist.
• Add a pinch of nutmeg or cardamom along with the cinnamon for added spice.

🥗 Nutrition

Per serving