Sago Pudding
Ingredients
Directions
Soak the rinsed sago in the milk for up to 1 hour.
Cook the soaked sago as you would tapioca.
Season with mixed spice before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sago
- Starch that thickens the milk as it cooks, giving the pudding its body.
- Milk
- Liquid that the sago absorbs and cooks in, providing creaminess and moisture.
The step that matters
Soaking the sago. Soaking lets the grains hydrate before cooking so they cook evenly and soften through instead of staying hard at the centre. Well-rinsed sago also avoids excess surface starch that can make the pudding gluey.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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