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Local Family Beverage

Sago Pudding with Coconut Jam and Caramelized Pineapple

0
61Min
Intermediate

Ingredients

-
8 Portions
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

400  mL
Coconut milk
50  g
Grated Jaggery
2  Leafs
Pandan Leaves
3  Mediums
Cardamom
1  tsp
Butter
0.5  Medium
pineapple cut in cubes
1  tbsp
Brown sugar
100  g
Grated Jaggery
150  g
Water
200  g
Grated coconut
0.5  tsp
Salt
1000  mL
Water
200  g
Sago
2  tsp
Vanilla essence

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Nutrition Value

Energy
901.76 kcal
Protein
5.75 g
Potassium
615.09 mg
Carbohydrates
59.64 g
Sodium
232.17 mg
Fats
40.72 g
Information per serving
Lets Cook

Instructions

61 Minutes
1st Step
12 Min
To make the infused cream; pour the coconut milk in a saucepan, add the grated jaggery along with 3 pandan leaves and cardamon.
2nd Step
5 Min
Mix and bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool.
3rd Step
4 Min
To caramelize the pineapple; Place the butter in a large frying pan on a medium to high heat and add the pineapple cubes along with brown sugar.
4th Step
5 Min
Reduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelize.
5th Step
15 Min
To make the coconut jam; place the Jaggery in a medium saucepan with 150ml water, bring to the boil, then reduce the heat to medium and add the coconut along with ½ tsp salt. Stir well then cook for 15 minutes. Remove from the heat and set aside.
6th Step
15 Min
To make the sago; Place the sago in a saucepan and add 2 tsp vanilla essence. Pour 1 litre of water and bring to boil. Reduce the heat to medium and simmer for 12-15 minutes
7th Step
2 Min
Pour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve
8th Step
3 Min
Pour the sago into cups and top it up with caramelized pineapple and Coconut jam and enjoy!
Sago Pudding with Coconut Jam and Caramelized Pineapple

1st Step of 8

: Pandan Leaves, Cardamom, Grated Jaggery, Coconut milk

To make the infused cream; pour the coconut milk in a saucepan, add the grated jaggery along with 3 pandan leaves and cardamon.

Sago Pudding with Coconut Jam and Caramelized Pineapple

2nd Step of 8

Mix and bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool.

Sago Pudding with Coconut Jam and Caramelized Pineapple

3rd Step of 8

: Brown sugar, pineapple cut in cubes, Butter

To caramelize the pineapple; Place the butter in a large frying pan on a medium to high heat and add the pineapple cubes along with brown sugar.

Sago Pudding with Coconut Jam and Caramelized Pineapple

4th Step of 8

Reduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelize.

Sago Pudding with Coconut Jam and Caramelized Pineapple

5th Step of 8

: Water, Grated coconut, Salt, Grated Jaggery

To make the coconut jam; place the Jaggery in a medium saucepan with 150ml water, bring to the boil, then reduce the heat to medium and add the coconut along with ½ tsp salt. Stir well then cook for 15 minutes. Remove from the heat and set aside.

Sago Pudding with Coconut Jam and Caramelized Pineapple

6th Step of 8

: Vanilla essence, Sago, Water

To make the sago; Place the sago in a saucepan and add 2 tsp vanilla essence. Pour 1 litre of water and bring to boil. Reduce the heat to medium and simmer for 12-15 minutes

Sago Pudding with Coconut Jam and Caramelized Pineapple

7th Step of 8

: Pandan Leaves, Coconut milk

Pour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve

Sago Pudding with Coconut Jam and Caramelized Pineapple

8th Step of 8

Pour the sago into cups and top it up with caramelized pineapple and Coconut jam and enjoy!

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