Sago Pudding – Two Ways

Recreate a meal from your childhood.

I like today’s theme, as it’s prompted me to start making a dish that I haven’t eaten in years, but always loved as a child. There’s something comforting about sago pudding – perhaps because of its simplicity, or maybe the fact that memories are linked to warm bowls of it for dessert on a cool winter’s night.

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Sago has such an interesting texture – I think we used to call it ‘frog’s eggs’, a name that likely came from dad (along with the charming ‘snot blocks’) and it may be one of those things that you either love or hate. I’m definitely a fan, and the bear is too – he was so excited when I wasn’t happy with my first set of photos and declared I would have to make it again. I’m glad somebody was able to see the positive.

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I could never pick which was my favourite – the milky one or the lemon one, both so delicious in their own right. The milky version was creamy and sweet, often laden with drizzles of golden syrup on top, but the lemon so zesty. Both were such a treat!

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Coconut Sago Pudding
(makes 2 large or 3 smaller serves)

½ cup sago (tapioca pearls)
1 ½ cup milk
1 ½ cup coconut milk
1 tsp vanilla
¼ cup agave or brown rice syrup
Pinch of salt
Toppings of choice – banana, toasted coconut, extra syrup

Cover sago with water and let sit for thirty minutes.

Drain any excess liquid and put the sago in a pot, along with remaining ingredients except for the toppings. Bring to a boil over medium high heat, stirring constantly to ensure the sago doesn’t stick to the bottom. Once boiled, turn down to a low simmer and cook for approximately 10 minutes, until the sago pearls become translucent. Make sure you stir continuously to avoid sticking.

Remove from heat and serve warm or allow to cool. Top with some brown rice syrup, banana and toasted coconut for extra deliciousness.

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Lemon Sago
(makes 2 large or 3 small serves)

½ cup sago
¼ cup lemon juice
Zest of 1 lemon
1 cup water
2 Tbsp sugar
2 Tbsp rice bran syrup

Cover sago with water and let sit for thirty minutes.

Drain any excess liquid and put the sago in a pot, along with remaining ingredients. Bring to a boil over medium high heat, stirring constantly to ensure the sago doesn’t stick to the bottom. Once boiled, turn down to a low simmer and cook for approximately 10 minutes, until the sago pearls become translucent. Make sure you stir continuously to avoid sticking.

Remove from heat and serve warm or allow to cool.

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