Easy Sago Pudding Recipe
Servings 4
Equipment
- ramekins
Ingredients
- 2 cups your preferred milk I used almond milk
- 1 cup water
- 1/2 cup coconut or brown sugar
- Pinch of salt
- 1/2 cup sago
- 2 tbsp butter or coconut oil
- 2 eggs separated (sadly no substitution for egg)
- 1 tsp caramel essence
To serve:
- *maple syrup or apricot jam
- hot water
Instructions
- Preheat the oven to 180C.
- Grease 4 ramekins
- Heat preferred milk, sugar and salt to boiling point. Add the sago.
- Lower the heat and let it simmer on low heat for 30 minutes or until the sago becomes transparent. Stir from time to time add if the sago is getting to dry, add some of the water incrementally. Keep the lid on slightly to help the sago cook faster
- Remove the heat and add the butter
- While the mixture cools, beat 2 egg yolks and caramel essence and add to slightly cooled sago
- Next, beat the egg whites & fold into the sago mixture.
- Spoon the sago mixture into ramekins and bake for 20 min or until light golden brown on top
- Serve hot with syrup or apricot jam (mixed with a little bit of water)
Notes
Keep in mind I was making this up as I went along, so the 1 cup of water below is to help the sago cook & not get too sticky in the milk. You may or may not use all of it.