Sago Pudding
Ingredients
Directions
Soak the sago in water for a few hours.
In a saucepan, combine the soaked sago, water, and milk.
Cook over medium heat, stirring frequently, until the mixture thickens and resembles rice pudding.
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 gelatinises as it cooks, thickening the mixture into a pudding.
- Milk
- Adds richness and a creamy texture, and its proteins can scorch if left unstirred.
The step that matters
Cook over medium heat, stirring frequently. Sago starch swells and thickens as it heats, but it can settle and stick to the base of the pan. Frequent stirring keeps the starch evenly dispersed and stops the milk from scorching, giving a smooth, uniformly thick pudding.
“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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