Sago Pudding
Ingredients
Directions
Rinse the sago well and soak it in the milk for up to 1 hour.
Cook the soaked sago in the milk, stirring occasionally, until it thickens.
Add the mixed spice and stir to combine.
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 swells and thickens the milk into a soft, pudding-like set.
- Milk
- Liquid that cooks with the sago, providing moisture, body and creamy richness.
The step that matters
Cooking the sago until it thickens. Sago must be cooked long enough for its starch granules to fully swell and gelatinize; stopping early leaves a chalky, grainy center, while stirring prevents scorching and lumps on the bottom of the pan.
“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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