Sagu Pudding with Coconut Milk

Ingredients

• 1 cup (200g) tapioca pearls 1 cup (200g) tapioca pearls
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 2 pandan leaves, tied into a knot 2 pandan leaves, tied into a knot
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 52g, 30g
• Protein: 2g
• Fiber: 1g
• Salt: 0.02g

Preparation

1. 1.
   Rinse the tapioca pearls under cold water and drain.
2. 2.
   In a saucepan, bring the water to a boil. Add the tapioca pearls and cook for 10-15 minutes until they turn translucent, stirring occasionally.
3. 3.
   In a separate saucepan, combine the coconut milk, palm sugar, and pandan leaves. Heat over medium heat until the sugar has dissolved, stirring occasionally.
4. 4.
   Remove the pandan leaves from the coconut milk mixture.
5. 5.
   Add the cooked tapioca pearls to the coconut milk mixture and stir well to combine.
6. 6.
   Simmer the mixture for an additional 5 minutes, stirring occasionally.
7. 7.
   Remove from heat and let the pudding cool to room temperature.
8. 8.
   Once cooled, refrigerate for at least 2 hours to allow the pudding to set.
9. 9.
   Serve chilled, garnished with toasted coconut flakes.

Treat your ingredients with care...

• Tapioca pearls — Make sure to rinse the tapioca pearls thoroughly under cold water to remove any excess starch before cooking.
• Coconut milk — Use full-fat coconut milk for a rich and creamy texture in the pudding.
• Palm sugar — Grate the palm sugar before adding it to the coconut milk for easier dissolving.

Tips & Tricks

• For a more pronounced pandan flavor, you can add a few drops of pandan essence to the coconut milk mixture.
• If you prefer a sweeter pudding, you can adjust the amount of palm sugar according to your taste.
• To save time, you can prepare the pudding a day in advance and refrigerate it overnight.

Serving advice

Serve the Sagu Pudding chilled in individual bowls or glasses. For an extra touch, drizzle some palm sugar syrup on top and garnish with a pandan leaf.

Presentation advice

To enhance the presentation, you can serve the Sagu Pudding in coconut shells or small dessert bowls. Sprinkle some toasted coconut flakes on top and place a pandan leaf as a decorative element.