SAGO AND RED BEAN PUDDING
“My mum used to make sago and red bean pudding as a winter dessert. Comforting coconut milk goodness combined with the pop of sago and the sweetness of red bean was a special occasion treat, usually rolled out at birthdays. I’ve never seen this in a restaurant - most sago dishes aren’t baked and are served cold!”
- MELISSA CHAN
SERVES 12 - COOKS IN 60
INGREDIENTS
375g (1 packet) of white sago/tapioca pearls
½ cup sugar
125 grams butter
2 eggs
2 cups coconut milk
1 can (approx. 400 grams) of red adzuki bean paste
30g cornflour and water mix, to thicken
METHOD
Wash sago pearls and cover with water in a pot. Bring to a boil, until sago becomes transparent.
Place coconut milk, butter and sugar into a large saucepan and bring to a boil. Add sago and stir thoroughly. Take the saucepan off the heat, and add cornflour mixture - until the sago mixture thickens and drops off a spoon easily.
Beat the eggs, and then whisk them into the sago mixture.
Place half of the sago mixture into a baking casserole, and dot/spread tablespoons of red ‘azuki’ bean paste across the dish. Then add the rest of the sago mixture on top.
Bake in an oven for 40 minutes, or until the pudding is hot and golden brown.
DISH OF OUR HERITAGE
BY MELISSA CHAN