This creamy sago pudding features delicate pearls of sago that create a delightful texture. The subtle sweetness is mixed with a rich egg and milk mixture. This creates a comforting dessert. It can be enjoyed warm or chilled.
Tapioca pudding is a creamy and delightful dessert made from tapioca pearls, which are derived from the cassava root. The dish is typically prepared by cooking the small, translucent pearls in milk or a dairy choice. Sugar is added along with a touch of vanilla for flavor. The cooking process involves simmering the mixture. The tapioca pearls soften during this process. They absorb the liquid, resulting in a smooth and velvety texture.
Tapioca pudding is often served chilled. It can be enjoyed plain. Additionally, it can be garnished with various toppings. These include whipped cream, fruits, toasted coconut, or chocolate shavings. Its unique texture makes it a comforting treat. Its subtly sweet flavor is nostalgic for many. It is reminiscent of traditional home-cooked desserts. Depending on regional variations, some recipes incorporate extra ingredients like eggs or spices to enrich the flavor profile.
Creamy Sago Pudding Ingredients:
- 5 cups water (for cooking sago)
- 1 cup sago pearls
- 3 large eggs
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups milk (heated)
Step-by-step for Making Delicious Sago Pudding
- Cook the Sago:
- In a pot, bring 5 cups of water to a boil.
- Once the water is boiling, add the sago pearls. Cook for 10 – 12 minutes, stirring occasionally to prevent sticking.
- The sago will become translucent with a small white dot in the center. When cooked, turn off the heat, cover the pot with a lid, and let it sit for about 3 minutes.
- The sago is ready when the white dots are gone and the pearls are completely transparent.
- Rinse the Sago:
- Place the cooked sago in a sieve and rinse thoroughly under cold water. This helps stop the cooking process.
- Store the sago in a bowl with cold water until you’re ready to use it. When assembling your dish, make sure to strain the sago to remove excess water.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, sugar, salt, and vanilla extract.
- Gradually add a small amount of the hot milk to the egg mixture. Whisk continuously to temper the eggs. This prevents curdling.
- Combine and Cook:
- Once the sago is clear, slowly add the egg mixture to the pot with the sago, stirring constantly.
- Continue cooking the mixture over low heat and stirring until it begins to thicken. Avoid allowing it to boil.
- Cool and Serve:
- Remove the pudding from heat and let it cool.
- If desired, you can fold in whipped cream or Cool Whip to the cooled sago pudding to enhance its creaminess.
Serving Suggestions:
- Serve the pudding warm or chilled in individual cups.
- Top with fresh fruit like mango, berries, or bananas for added flavor.
- Drizzle with a sweet sauce like coconut milk or a fruit coulis for a lovely presentation.
- Add a dollop of whipped cream for a luxurious finish.
This sago pudding is a delightful dessert. It combines the unique texture of sago pearls with a creamy, sweet custard base. It is sure to be a favorite among dessert lovers! Enjoy!
Here are some notes and tips for making the perfect Sago pudding:
Notes:
- Tapioca Pearls: There are different sizes of tapioca pearls (small, medium, and large). Small pearls cook faster and are often preferred for pudding. Make sure you check the cooking time on the packaging.
- Soaking the Pearls: Some recipes recommend soaking the tapioca pearls for 30 minutes to 1 hour before cooking. This can help reduce the cooking time and improve texture.
- Milk Options: Whole milk is commonly used. You can substitute it with almond milk, coconut milk, or other dairy alternatives. These alternatives offer a different flavor or accommodate dietary restrictions.
- Sweetness Level: Adjust the sugar amount to your taste. You can also use alternatives like honey, maple syrup, or a sugar substitute.
- Flavor Additions: Vanilla is the classic flavoring. But, you can experiment with other extracts, like almond or coconut. Spices like cinnamon or nutmeg can also add variation.
Tips:
- Stir Often: During cooking, stir the mixture often. This prevents the tapioca from sticking to the pot’s bottom. It also ensures even cooking.
- Texture: For a creamier texture, add an egg yolk. Temper it by mixing the hot pudding before adding to the mixture. Do this toward the end of cooking.
- Chill Properly: After cooking, allow the pudding to cool slightly before refrigerating. It thickens further as it chills. Cover it with plastic wrap placed directly on the surface to prevent a skin from forming.
- Serving Suggestions: Consider serving the pudding with toppings like fresh fruit. You can use mango, berries, or banana. Add shredded coconut. You can also use chocolate chips for added flavor and texture.
- Storage: Tapioca pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as it can thicken further upon cooling.
By adhering to these notes and tips, you can create a delicious and satisfying tapioca pudding that will delight everyone!
Sago Pudding
Sago pudding is a beloved dessert made from small tapioca pearls cooked in milk and sugar, resulting in a creamy, velvety texture. Often flavored with vanilla, this pudding can be served warm or chilled and is perfect for customization with toppings like fresh fruit, whipped cream, or chocolate. Simple yet indulgent, it's a comforting treat that evokes nostalgia and warmth in every bite. Enjoy this classic dish as a sweet finish to any meal or as a delightful snack on its own!
Ingredients
- 5 cups water (for cooking sago)
- 1 cup sago pearls
- 3 large eggs
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
- 2 cups milk (heated)
Instructions
- Add 5 cups of water to a pot and bring the water to a boil.
- Important: Only add the sago once the water is boiling. When the water is boiling, add the sago and allow it to cook for 10-12 minutes.
- Cook over boiling water until the pearls are clear. Stir occasionally to keep the pearls from sticking together.
- It should look translucent with a little white dot in the middle. Once it reaches this stage, turn the heat off and cover the pot with a lid.
- Allow the sago to sit in the covered pot for about 3 minutes. You'll know the sago is completely cooked when the white dots are gone and the sago is completely transparent.
- Place the sago in a sieve and rinse over cold water. You can store your sago in a bowl with cold water until ready to use. When you want to assemble your dish, make sure to strain the sago to remove water.
- Meanwhile, whisk together the eggs, sugar, salt, and vanilla. Add a bit of the hot milk to temper the eggs and avoid curdling.
- When the pearls are clear, slowly add the egg mixture, stirring constantly.
Continue cooking and stirring until the mixture begins to thicken. Do not let it boil. - Cool.
- If desired, add whipped cream or cool whip to the cooled tapioca to make it extra creamy.
Notes
- Stir Often: During cooking, stir the mixture often. This prevents the tapioca from sticking to the pot's bottom. It also ensures even cooking.
- Texture: For a creamier texture, add an egg yolk. Temper it by mixing the hot pudding before adding to the mixture. Do this toward the end of cooking.
- Chill Properly: After cooking, allow the pudding to cool slightly before refrigerating. It thickens further as it chills. Cover it with plastic wrap placed directly on the surface to prevent a skin from forming.
- Serving Suggestions: Consider serving the pudding with toppings like fresh fruit. You can use mango, berries, or banana. Add shredded coconut. You can also use chocolate chips for added flavor and texture.
- Storage: Tapioca pudding can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir before serving, as it can thicken further upon cooling.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 55mgSodium: 57mgCarbohydrates: 30gFiber: 0gSugar: 14gProtein: 4g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
