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Sago Pudding
Created by: Howcan Team
Ingredients
- 1/2 cup sago pearls
- 4 cups milk
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cardamom
- 2 tablespoons chopped nuts (optional)
Instructions
- Rinse the sago pearls under cold water and drain well.
- In a large saucepan, bring 4 cups of milk to a gentle boil over medium heat.
- Add the rinsed sago pearls to the boiling milk, reduce the heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking.
- Stir in 1/2 cup of sugar, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of ground cardamom. Cook for an additional 5 minutes until the sago pearls are translucent and the mixture has thickened.
- Remove from heat and let the pudding cool for 10 minutes.
- Divide the pudding into serving bowls, sprinkle with chopped nuts if desired, and refrigerate for at least 2 hours before serving.
- Enjoy the creamy and comforting sago pudding!
Sago pudding, a creamy and comforting dessert, has a rich history dating back to the 17th century. Originating in Southeast Asia, this sweet treat made its way to Europe through trade routes, becoming a popular dish in England during the Victorian era. Chefs like Mrs. Beeton popularized the recipe, incorporating sago pearls, milk, and sugar to create a luscious pudding. Today, sago pudding is enjoyed worldwide, with variations in ingredients and flavors. In Malaysia, it's often served with palm sugar and coconut milk, while in India, it may feature cardamom and saffron. For the best sago pudding, ensuring the sago pearls are properly soaked and the pudding is cooked to a smooth, creamy consistency is crucial. For a unique twist, some chefs infuse the pudding with pandan or rose water for an aromatic touch. Whether you're savoring a traditional English version or a fragrant Malaysian rendition, sago pudding continues to delight dessert enthusiasts with its timeless appeal.
40 min
4
250 calories
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