Saoo Milk
Ingredients
Directions
Soak the sago in 1 pint of cold water for 1 hour.
Pour off the water and add 1½ pints of milk.
Boil until the sago is well incorporated with the milk.
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
- Swells as it soaks and cooks, thickening the milk into a soft, pudding-like texture.
- Milk
- Forms the liquid base that the sago absorbs and thickens as it boils.
The step that matters
Boil until the sago is well incorporated with the milk. Sago needs enough heat and stirring to cook through and release its starch evenly. Undercooked grains stay hard and chalky, while the milk can scorch on the bottom if left unattended.
“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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