Sago Jelly
Ingredients
Directions
Prepare
Combine 1 quart of water and 6 heaping tablespoons of sago in a pot.
Let the mixture stand for at least 30 minutes.
Cook
Boil the mixture while stirring continuously until it reaches a jelly-like consistency.
Add a pinch of salt if desired.
Finish and serve
Partially cool before pouring over prunes.
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 gels as it boils, setting the mixture into jelly.
The step that matters
Stir continuously while boiling. Sago starch can settle and stick to the bottom of the pot and scorch. Constant stirring keeps the heat even, so the starch thickens and gels smoothly into a uniform jelly.
“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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