Sago Pudding Recipe

With just 4 ingredients, this sago pudding offers a delightful balance of textures and flavors. The chewy sago pearls, creamy coconut milk, and a touch of sweetness come together to create a dessert that’s a true treat for the senses. Simple yet satisfying!

Sago pearls (also known as tapioca pearls) are commonly used in Chinese dessert soups, like taro sago, strawberry sago, mango sago, and watermelon sago.

However, sago pudding is different from those dessert soups. Instead of being served in a bowl, this pudding resembles a mini cake and doesn’t require an oven to make. Sago Pudding 2

How to cook sago

Cooking sago is simple, but there are two important things to keep in mind: don’t wash the sago, and always use boiling water to cook it. Follow these tips, and you’ll get perfect sago every time!

Ingredients

30g sago
10g gelatin sheets (approximately 2 sheets)
200g coconut milk
35g granulated sugar
Dried osmanthus, for garnish (optional)

Instructions

1. Prepare the Sago

In a pot, add enough water to bring it to a boil.
Once the water is boiling, pour in the 30g of sago. Stir quickly to prevent the sago from sticking together.
Cover the pot and cook on medium heat for 15 minutes. During this time, you’ll notice a small white core developing in the center of the sago.
When the white core in the sago becomes thinner, turn off the heat. Cover the pot again and let it steam for an additional 15 minutes.
After 15 minutes, uncover the pot and drain the sago. Transfer it to a bowl of ice water to soak. This step helps enhance the chewy texture of the sago.

2. Prepare the Gelatin and Coconut Milk

Soak the 2 gelatin sheets in cold water for 5 minutes. Using cold water prevents the gelatin from dissolving prematurely.
In a saucepan, combine the 200g of coconut milk and 35g of granulated sugar.
Heat the mixture over low heat while stirring continuously until the sugar completely dissolves.
Once dissolved, remove the saucepan from heat and allow it to cool to a temperature that is no longer hot to the touch.
Remove the soaked gelatin sheets from the water, squeeze out the excess liquid, and add them to the warm coconut milk mixture.
Stir with chopsticks or a whisk until the gelatin is fully dissolved.

3. Assemble the Pudding

If using molds, line them with paper liners. If you don’t have molds, paper cups work perfectly too.
Begin by placing a layer of the soaked sago at the bottom of each liner or cup.
Slowly pour the prepared coconut milk mixture over the sago. Be careful not to fill them too full, leaving some space as the pudding may expand slightly when chilled.
Refrigerate the assembled sago pudding for at least 2 hours to allow it to set.

4. Serve

After 2 hours, remove the pudding from the refrigerator.
Carefully peel off the paper liners and invert the pudding onto a plate.
Optionally, sprinkle with dried osmanthus for added flavor and decoration.

Notes

Cooking Tips: Pay close attention to the heat and cooking time for the sago. Stirring is essential to prevent it from sticking together or becoming overcooked. Immediately soaking the cooked sago in ice water helps maintain its delightful chewiness.
Setting Time: Make sure to refrigerate for the full 2 hours or longer if needed. Insufficient chilling time may lead to difficulty in unmolding or result in a pudding that does not hold its shape.