I wanted to do Sago with Gula Malaka but I couldn't find the essential Gula Malaka, so I substitute it with Mango instead. As you can see, I didn't do a good job cooking the sago. Still have bits of white dots here and there. Hai ya! The results of being impatient! I'll be better with my Gula Malaka version!
- 50g Small Sago (makes about 3)
- 1 Mango, skinned and stoned
How to do it:
- Wash sago and drain.
- In a pot, boil about a litre of water.
- Add in sago gradually. Stir occasionally to prevent the sago from sticking together.
- When the water starts to boil, turn down the fire.
- Continue to stir occasionally.
- It's done when all sago turn translucent. (obviously mine's not quite done)
- Drain the sago using a sieve.
- Run the sago in water to clear the starch or you can use a pot of water.
- Drain the sago again using a sieve.
- Put the sago into moulds.
- Refrigerate overnight.
- Blend 2/3 mango till it become puree. If your mango is sour, you can add some fine sugar to blend together.
- Chop the remaining into cubes.
- Remove sago pudding from mould using toothpick or knife.
- Pour the mango puree over the sago pudding and top with chopped mango.