Lemon Sago Pudding

Lemon Sago Pudding

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This dessert was inspired by Kim who had lost the recipe. This is my attempt to recreate her recipe without the coconut milk and using canned passion fruit instead of fresh fruit.

Preparation 10 mins
Cooking 40 mins

Dessert

American


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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.

Tips:

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.

Comments:

  1. 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.

  2. 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.

Caution:

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.


Ingredients

Servings:  
1
lemon(s)
4 cups
water
6 tbsp
sago
3 tbsp
honey
1⁄2 cup
sugar
0.17 tsp
salt

Steps to Prepare

Lemon Sago Pudding Step 1

Step 1 of 6

    • 1 lemon(s)
  1. Zest lemon with a zester. Zest only the coloured rind not the white of the lemon because it is bitter. Squeeze the zested lemon with a manual lemon juicer. You will get ¼ cup of lemon juice. If 1/4 cup of lemon juice is too sour (too sour for me), then use 1/8 or 1/16 cup.
Lemon Sago Pudding Step 2

Step 2 of 6

  1. Peel and slice 2 kiwi fruits and open 1 can of passion fruit pulp.
Lemon Sago Pudding Step 3

Step 3 of 6

    • 4 cup water
    • 6 tbsp sago
  1. Bring a pot of water to a rolling boil over high heat. Stir in sago in the boiling water. The ratio of sago to water is 1:10. Here we have 100ml excess water which is fine.
Lemon Sago Pudding Step 4

Step 4 of 6

  1. Stir sago now and then for 22min until it turns translucent.
Lemon Sago Pudding Step 5

Step 5 of 6

    • 3 tbsp honey
    • 1⁄2 cup sugar
    • 0.17 tsp salt
  1. Remove from the heat and stir in honey, sugar,salt, lemon juice, and lemon zest.
Lemon Sago Pudding Step 6

Step 6 of 6

  1. Divide the mixture into 6 dessert dishes and place in the fridge for at least 3hr to set.
  2. Serve with slices of kiwi fruits and sprinkle of passion fruits.

Published: January 24, 2020


1 Discussions

2 months ago

Karin Yap

interesting one! havent heard of this combo yet.

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