Sago Milk
Ingredients
Directions
Cleanse the sago.
Boil the sago slowly with new milk until it swells.
Use a small quantity of sago for a quart of milk.
When done, it will reduce to about a pint.
No sugar or flavoring is required.
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 granules swell and gelatinise when heated, thickening the milk.
- New milk
- Liquid base that the sago swells in and cooks down into a thick, creamy dish.
The step that matters
Boil the sago slowly with new milk until it swells. Sago starch granules must be heated gently so they swell evenly without clumping. Milk scorches and sticks easily at high heat, so stirring and keeping the heat low prevents burnt flavour and uneven thickening.
“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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