Monday, September 12, 2011

Pearl Sago in Coconut Cream with Vanilla Scented Pineapple Marmalade

It's Dessert Time
Sorry folks for putting this up late. I was rather surprised with the influx of visitors here for the past few days. I guessed it is due to my post on facebook. So I better put up the recipe for all to try. 

Pearl Sago in Coconut Cream with Vanilla Scented Pineapple Marmalade


Recipe (modified from atSunrice)
Ingredients:
Sago Pudding

  • 250g Sago pearls
  • 300g Coconut cream (Fresh is ideal!)
Pineapple Marmalade
  • 700g Pineapple, cut into small cubes
  • 100g Sugar
  • 10g Corn starch, mix with 2 tbsp of water
  • Half a vanilla pod, slit it and remove its pulp for use (can be replace with 2 tsp of pure vanilla extract)
  • Salt
Steps:
  1. Boil a pot of water (approx 1.5 litres).
  2. Add in sago pearls in boiling water and boil at at medium heat. 
  3. Remove the sago pearls with a sieve when it is cooked and clear. 
  4. Wash in tap water and drain. 
  5. In a separate pot, boil the coconut cream. Add a pinch of salt. Remove and let it cool for 10 minutes.
  6. Mix the sago with prepared coconut cream. 
  7. Put them is serving cups/ moulds. 
  8. In a separate pot, cooked pineapple with sugar and vanilla pod and its pulp.
  9. Cook the pineapple till the juice dries up. 
  10. Add in corn starch mixture to thicken.  
  11. Remove and let it cool in fridge. 
  12. Serve the marmalade on top of the sago pudding. 
  13. Best eaten cold.