Sago is back in fashion! It is wonderful when it is paired with enough lemon juice that it is tangy, and enough jaggery that it is sweet, and swimming in coconut milk. A truly delicious and cooling dessert, just made for hot weather. It can be served hot, cold and at room temperature.
There is a similar recipe from the Retro Recipe Series on this site’s sister site, Heat in The Kitchen, but it has been updated here with changes in technique. It is a bit simpler, too. The recipe appears there as part of the Retro Recipes series.
Lemony Sago in Coconut Milk
Source : traditional recipe
Cuisine: SE Asian in style
Prep time: about 1 hours soaking
Cooking time: approx 30 mins
Serves: 3-4 people, depending how you use it.
2/3 cup sago
finely grated rind of lemon
juice of 1 lemon
1/3 – 1/2 cup jaggery or brown sugar
1 tspn butter (optional)
1/3 cup coconut milk
Cover the sago with sufficient boiling water and allow to stand for 1 hour.
Place the sago in a saucepan and add more water if necessary. Bring to the boil and simmer until the sago is cooked. Stir occasionally while it is cooking. The sago is cooked when most of the pearls are translucent.
Add the coconut milk. Add the half of the lemon juice and rind, not quite all of the jaggery and the butter if using. Stir to incorporate and taste for flavour. Adjust the lemon and jaggery until the lemon tang and the sweetness suit your palate.
Stir while it comes back to a gentle simmer.
Most people prefer this served cold, as it sets as it cools. You can place it into serving bowls and allow to come to room temperature before placing in the fridge.
recipe notes and alternatives
Add some pandanus leaf, and/or kaffir lime leaves.
from the Sago series