Sago Pudding using No Eggs and No Milk in about 10 minutes
Sago is extracted from the core of the trunk of Sago Palm trees. It is then made into either a Flour or Pearls that is used for cooking. The Sago Pearls are what we are using to make Sago Pudding.
In Sri Lanka, Sago is normally used to cool our bodies (reduce body heatiness) by eating it as a porridge (called Kanda in Sinhalese). If you like porridge, try my Tasty Oats and Sago Porridge Drink for Breakfast recipe.
Sago is gluten free so it is great for people who have gluten intolerance. It has many tannins and flavonoids that are antioxidants which are good for our health.
If you like this Sago Pudding, you will love my How to make Sago Biscuits without an Oven recipe.
Ingredients
- 100g of Sugar (adjust to your liking)
- 250g of Sago
- Coconut Milk from a grated Coconut
- Some Vanilla Extract
- Some Salt
- Some crushed Ginger
- Some crushed Cardamom and Cloves
- Some crushed Cinnamon
- Some Raisins
- Some chopped Cashews
- Some chopped Dates
Instructions
- Heat 3 tbsp of Sugar over medium heat.
- Add 1 cup of Hot Water and stir.
- When all the Sugar has melted and the mixture turns a dark brown color, take it off the stove.
- Pour this mixture into a round cake pan that we will be using to make the Sago Pudding.
- Rotate the cake pan so that the caramel mixture is spread evenly on the bottom.
- Wash 250g of Sago and then add it into a pot.
- Put the pot on the stove over medium heat.
- Add the Coconut Milk from 1 grated Coconut.
- Add some Vanilla Extract.
- Stir frequently.
- Add some Salt.
- Add some crushed Ginger.
- Add some crushed Cardamom and Cloves.
- Add some crushed Cinnamon.
- Stir frequently.
- Add 100g of Sugar (adjust to your liking).
- Add some Raisins.
- Add some chopped Cashews.
- Add some chopped Dates.
- When it becomes a thick consistency, take it off the stove and let it cool down.
- Now add the Sago mixture into the cake pan.
- Spread the Sago mixture evenly into the cake pan using a spoon.
- Now cover the cake pan with some aluminum foil.
- Put it in the refrigerator for 3 hours.
- Take out of the refrigerator, flip the cake pan into a serving plate so that the caramel topping is on top.
- Add some Cashews on top to decorate the Sago Pudding.
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