Place sago, coconut milk and 1 cup
Place sago, coconut cream, sugar and 2/3 cup water in a medium saucepan. Heat over medium-low heat, stirring occasionally, for 15 mins, or until sago is tender and transparent. Remove from heat and let cool for 10 mins.
Meanwhile, combine papaya, passionfruit pulp, orange zest and juice. Transfer sago mixture to 6 - 6 oz serving glasses. Top with papaya mixture. Cover with plastic wrap and chill for 2 hours.
o nearly boiling, then add sago, salt, and nutmeg or cinnamon
simmer ans simmer, covered for about 30-40 minutes, or
Measure the sago and hot water into a
Wash sago well and soak in water for a few minutes.
Strain
Mix the ground sago and the 4 ripe bananas
Soak sago in water for 5 minutes.
Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot.
Add sugar to milk.
Drain the sago and add sago to milk.
Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes).
Add diced honeydew after milk/sago mixture has cooled.
SERVE CHILLED!
(P. S: you might want to add more sugar to if you like it sweeter, and you might want to add more milk if you find the mixture too thick).
Combine 4 cups water and sago pearls in a saucepan; bring to a boil. Cook and stir for about 3 minutes, remove saucepan from heat. Cover and let stand until sago pearls are semi-transparent, 2 to 3 minutes.
Drain hot water from sago pearls in a strainer and rinse under cold running water until water runs clear.
Blend 2 cups water, mangoes, evaporated milk, and sugar in a blender until thick and smooth; pour into a bowl and stir in sago pearls. Refrigerate until chilled, at least 30 minutes.
Place sago in a saucepan and cover
Combine all ingredients in pan.
Stir over low heat till sugar dissolves.
bring to boil, reduce heat and simmer uncovered for 20 - 25 minutes.
Stir occasionally
Sago should be clear and mixture quite thick.
Pour into dish, allow to set.
Soak sago well in water for a few hours. Pour sago into a pan
ot. Gradually stir in the sago so that it does not
Soak sago in milk overnight.
Dissolve the soda in the melted butter.
Add to the sago in milk together with all the other ingredients, mix well.
Place in 1 - 1 1/2 pint greased basin; cover securely and steam for 3-4 hours.
Serve with brandy sauce or custard!
For every 550 mL of juice, gradually stir in 2 tablespoons sago
ups of water and pearl sago in a pot; bring to
o a boil, add sago and simmer for 15 minutes.
Stir
Stir together sago and milk and let rest 8 hours or overnight in the refrigerator.
In a bowl, combined soaked sago, sugar, baking soda, bread crumbs and butter. Stir well. Pour into a pudding mold or other heatproof bowl with the lemon peel and seal tightly.
Bring a large pot of water to boil. Place the pudding on a rack, submerged in the water, and boil for 2 1/2 hours, topping off the water as necessary. Serve hot or cold.
Place sago in a medium sized pot
In a bowl, soak the sago 8 hours, or overnight, in enough water to cover.
Melt the ghee in a large saucepan over medium heat. Reduce heat to low, and mix in the green chile peppers and cumin seeds. Cook and stir until browned.
Stir the sago, peanuts, and coconut into the saucepan. Over medium heat, cook and stir about 10 minutes, until sago is crisp. Mix in the sugar and salt. Top with yogurt, and garnish with cilantro to serve.