I’m going for a BBQ at a cousins’ house later in the evening – so thought I’d take something along, just because I’m quite nice that way 😉 Wanted to make something easy (ok so I’m not THAT nice 😉 but nice enough!) What was imperative was that I didn’t have to go hunting for ingredients. I hate that. My criteria for being nice was: something basic but tasty. So I looked through my recipes and came across sago custard. Sago Custard is a family recipe, my aunt’s to be precise. I haven’t made it since I lived in Australia. So really has been ages.
For those of you who have never made sago. Don’t fear as B is here! 🙂 I’ll guide you step by step.
Firstly, you need sago (made from tapioca FYI) seeds! If you need to go buy these little tapioca seeds, they look like this:
Secondly: Boil water and add 1/4 cup sago seeds after water is boiling. Leave it to simmer for 10 minutes. Keep stirring so the starch content does not stick.
It should like the above after 5-7 minutes. Where you can still see white dots. Keep simmering. The aim is to make it translucent. After 10 minutes, switch the heat off and cover with a lid for another 10 minutes. It will then become completely translucent.
Thirdly: Sieve it with running cold water to remove excess starch. Keep aside. The sago is ready to be added to the simple dessert.
Aunt’s SAGO CUSTARD
Makes: One bowl
- 2 cups of milk
- 1/4 cup evaporated milk
- 3-4 tbsp custard powder
- 1/4 cup sago
- 1/3 cup sugar
- vanilla essence
- Boil milk and sugar. Add evaporated milk.
- Dissolve custard in water. Add mixture to milk.
- Add in pre-boiled and washed sago.
- Refrigerate to set.
**It is nice hot as well. A good dessert for Winter! I decorated it with strawberries – just cause its prettier that way!
Here’s the final product! Hope everyone enjoys it at the BBQ 🙂
- Sago, An Ancient Chinese Starch, Endures In Asian Cooking (npr.org)
- Day Five-Sago Coconut – Mango pudding (yuriaz1208.wordpress.com)