61 Min
Intermediate
Sago Pudding with Coconut Jam and Caramelized Pineapple
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, table
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 MinTo 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 MinMix 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 MinTo 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 MinReduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelize. -
5th Step
15 MinTo 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 MinTo 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 MinPour 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 MinPour the sago into cups and top it up with caramelized pineapple and Coconut jam and enjoy!