Sago Pudding from Yum Cha

Submitted by Wendy's Kitchen

"This is our all time favourite dessert. Time does not include soaking time of approximately 2-3 hours. When you get these at Yum Cha / Dim Sum restaurant they bake these in individual glass bowls."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 10

ingredients

• 1 7⁄8 cups sago
• 2 cups sugar
• 125 g butter
• 1 cup milk
• 2 cups coconut milk
• 1 cup cornflour (cornstarch)
• 1⁄2 cup custard powder
• 4 eggs

directions

1. Soak sago well in water for a few hours. Pour sago into a pan of boiling water and simmer until transparent.
2. Wash under running tap. Drain and set aside.
3. Put 1 litre water and sugar in a saucepan. Slowly bring to boil and add butter, milk and sago, stirring until well blended.
4. Mix coconut milk with cornflour and custard powder. Gradually stir into boiling sugar mixture. Continue stirring until thickened. Remove from heat.
5. Add well-beaten eggs and stir until smooth. Pour into heatproof container and place on middle shelf of preheated oven 230°C.
6. Bake for 25 minutes or until golden brown.

Reviews

[Bonnie G #2]

I had bought pearl tapioca to make recipe#155189 and needed to use it up so it wouldn't spoil and found this recipe. I did get confused when I tried to cut it in half for the two of us and got even more confused trying to convert metric to US that I'd understand so made some major mistakes (to much butter for the most part) but it still came out sooooo good. For me it was a little sweet (I did get that part right) so I think next time I'll cut the sugar in half. Other than that it's a true winner and one I hope to make often.

 

[katew]

I have made this twice now and each time it was different but very very yummy - I cut down on the sugar the 2nd time but my children then complained that it was not sweet enough so I will definitely be making it again and sticking to the full amount of sugar -my thanks to Wendy.

 

[Jo_C.]

This is fabulous! What could be better than coconutty custard with chewy sago? It's a great combination of flavours and textures. Apart from running out of sago and so having to make a 70%-scale recipe it was very easy to make. It does make a LOT! My scaled-down version filled a 2l/2qt pyrex dish and 2 individual soufflé dishes. Luckily it doesn't puff up much because they were very full before baking.