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Maggi
Maggi
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Sago Pudding with Coconut Jam and Caramelized Pineapple

Sago Pudding with Coconut Jam and Caramelized Pineapple

(1)
61 Min
Intermediate

Ingredients

10 Portions

This dish has been optimized for 10 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
400  mL
MAGGI coconut milk powder
50  g
Jaggery
2  Leafs
Pandan Leaves
3  Mediums
Cardamom
1  tsp
Butter
0.5  Medium
Pineapple
1  tbsp
Brown sugar
100  g
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

Carbohydrates
44.8 g
Energy
700.8 kcal
Fats
32.3 g
Fiber
2.8 g
Protein
3.2 g
Sodium
203.5 mg
Sugars
20.5 g
Information per serving

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

: MAGGI coconut milk powder, Pandan Leaves, Jaggery, Cardamom

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

: Butter, Pineapple, Brown sugar

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

: Grated coconut, Water, Jaggery, Salt

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

: Water, Sago, Vanilla essence

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

: MAGGI coconut milk powder, Pandan Leaves

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!

Recipe PDF

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