Lemon Sago
- Ready In:
- 16mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 1⁄2 cup sago
- 2 1⁄2 cups hot water (not boiling)
- 1 lemon (peeled rind and juice)
- 2 tablespoons golden syrup (or more)
directions
- Measure the sago and hot water into a 6-8 cup capacity microwave safe bowl or casserole dish.
- Peel the rind from lemon using a potato peeler or very sharp knife and add to the bowl. Take care not to include any of the pith (white part) with the peel.
- Microwave uncovered on high for 5-6 minutes until the sago is thick and nearly clear.
- Lift out all of the peel except for one strip.
- Add in the lemon juice (about 2-4 tablespoons) and the golden syrup.
- Stir to mix, then taste and add more golden syrup if necessary.
- Cover and leave to stand.
- Reheat before serving to the temperature at which you like lemon sago best.
- Serve with dollops of whipped cream.
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Reviews
-
I initially thought it was bland but it was definitely lemony and sweet enough the next day. It was great in the microwave. I needed to stir it after half a minute to disperse lumping but after that it didn't form lumps. I used it as a mock lemon meringue filling in pavlova nests with yoghurt and kiwifruit topping. That turned out to be a disaster because overnight, the filling dissolved through the bottom of the nests. We ate them the next day and they were delicious. My partner was glad I didn't take the nests to our work do. ; ) I'll email the recipe to a friend who can't tolerate dairy products.
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Sago is a bit of a mixed bag isn't it ? I followed the method exactly and got a perfect result but the look and texture of sago is a bit unusual and I remember this was the case in my childhood. I served it with vanilla yoghurt swirled through it and it looked much prettier. I was also impressed with the microwave method of cooking.
RECIPE SUBMITTED BY
Jen T
New Zealand
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