The other day Kim and I were discussing about the sago in the Pengat Pisang dengan Sagu dan Gula Putih (Banana Dessert with Sago and White Sugar). She told me she likes sago cooked with lemon zest, lemon juice, sugar, and coconut milk, top with sprinkle of fresh passion fruit and kiwi fruit but she had misplaced the recipe! This is my attempt to recreate the recipe without the coconut milk and using canned passion fruit instead of fresh fruit.
1. The ratio of sago to water is 1:10. If too little water is used sago would not fully cooked (not all will be translucent). If too much water is used then the sago would be watery.
2. Cook sago over high heat rather than medium or low heat. Cooking sago over high heat (takes 22min) would cook the sago faster (until all the sago is translucent). If it is cooked over medium heat it will take 25 to 30min.
I’ve refrained from using coconut milk as suggested by Kim because the pudding would be watery. Bad experience in my first attempt to make this pudding.
Kim suggested fresh passion fruit for the topping, but I use Woolworths canned passion fruit pulp in syrup. A 170g can cost AUD1.00, a fresh passion fruit cost AUD2.50. Both canned and fresh passion fruit taste similar.
If 1/4 cup of lemon juice is too sour (too sour for me), then use 1/8 or 1/16 cup. However, my daughter who use to work in a food restaurant told me 1/4 cup is the right quantity.