Sago Pudding
Ingredients
Directions
Pour boiling water over the sago in a pot.
Let it stand on the back part of the stove until it thickens, without boiling.
Stir in the sugar and add the fruit.
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 liquid as it absorbs water, giving the pudding its body.
- Sugar
- Adds sweetness and helps give the pudding its flavour.
- Fruit
- Adds flavour, colour and moisture to the finished pudding.
The step that matters
Letting the sago thicken without boiling. Sago starch swells gradually in hot water. Boiling can break the swollen granules down and leave the pudding thin or gluey, so gentle heat over time gives a smoother set.
“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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