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Real Sago Pudding

A comforting Asian dessert made with chewy sago pearls simmered to perfection and served with creamy coconut milk.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Asian, Southeast Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.8 oz true sago pearls Look for high-quality sago pearls for the best texture.
  • 1.5 cups water Use filtered water for a cleaner taste.
  • 3 tablespoons sugar Adjust according to your sweetness preference; raw sugar is recommended for deeper flavor.
  • 1/2 leaf pandan leaf (optional) Adds a wonderful aroma and taste; available in Asian supermarkets.
  • 1/2 cup young coconut meat, julienned (optional) Fresh coconut gives a lovely texture contrast.
  • 1/2 cup coconut milk Use full-fat coconut milk for creaminess.
  • 1/8 teaspoon table salt Enhances the overall flavor of the pudding.

Method
 

Preparation
  1. Prep the pandan leaf (if using): Tie the leaf into a knot and add it to a pot with 2 cups of water. Bring to a boil and let it simmer for 3 minutes.
  2. In a separate pot, bring 1.5 cups of water to a boil over medium heat.
  3. Gradually sprinkle in the sago pearls while stirring constantly for about 1.5 to 2 minutes until they turn mostly translucent.
  4. Turn off the heat, add the sugar and young coconut meat, and stir until the sugar is fully dissolved. Allow it to cool slightly.
  5. In a small pot, combine 1/2 cup coconut milk and 1/8 teaspoon salt, and simmer to dissolve the salt. Remove from heat and set aside.
  6. Dish the warm sago pudding into bowls, topped with the salted coconut milk to taste.

Notes

Don’t rush this recipe. Let the pudding cool at room temperature for a few minutes to allow the flavors to deepen. Store leftovers in an airtight container in the refrigerator for up to three days.