Sago Pudding
Ingredients
Directions
Prepare
Grease a basin with butter.
Add 2 tablespoons of sago to the basin.
Pour in enough water to cover the sago.
Cook and serve
Boil the pudding in the basin for 45 minutes to 1 hour.
Serve warm.
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
- Its starch swells and gelatinizes in boiling water, thickening the liquid and giving the pudding a soft, chewy body.
The step that matters
Boil the pudding for the full time. Sago grains are hard and dry until starch in them absorbs water and softens with heat. Stopping early leaves grains firm or chalky, so the pudding needs the full boiling time to become tender and evenly cooked.
“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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