Sago pudding (สาคูน้ำกระทิ) is a typical dessert in Asia. Tapioca, black beans, mung bean, sweet pumpkin, corn (to name a few) are cooked in coconut milk flavoured with pandan. Pandan is the Asian cooking equivilant of vanilla.
I usually don't make much Asian desserts. I suppose I am more excited with something new to me, like western style dessert, something that I didn't grow up with. It's the curiosity nature in me.
Until S and I went to Thai restaurant and we had the sago pudding and that he raved about how much he loved it (he actaully raved about it even before we went to this place, how beautiful the sago pudding was at this restaurant). Well, I told S that it was so easy and cheap to make and that I had no idea he loved this kind of dessert. It's something seriously easy and can be done at home.
We just started our communual vegie patch this year and the corn is now ready to be picked. So, it was perfect opportunity to make sago pudding with fresh corn. At first, the idea of growing your own vegies was very intriguing for me as well. Coming from Asian background, we don't grow anything because it is so cheap to buy and fresh produces are always available at a shop just around the corner. So, now that I started growing my own herbs and vegies, I just realized how easy it was and how good it was to have fresh produces whenever you want to.
|Our vegie patch gaurd|
Freshly picked corn cobs are so sweet and it works perfectly well with the sago pudding. It adds texture, sweet taste, more glutinous effect and colour to the pudding.
|Fresh corns from our vegie patch|
You can buy sago (small tapioca pearls) from Asian grocery store. The same go with pandan leaves, you can buy it fresh or frozen from the Asian store.
Sago pudding is a delicious dessert that is quick and easy to make. All you have to do is dump everything in the pot, let it boil, stir it occasionally and that's it. Here you go, the easiest yummy dessert you can do it at home.
Coconut Sago Pudding with Fresh Corn Recipe
3 pandan leaves, tied into knot
1 cup (200 g) Tapioca (small pearl)
3 cups water
1/3 cup sugar
1 cup coconut cream
2 fresh corn cobs, remove the corn kernels, or 1 cup frozen corn kernels
pinch of salt
1. Soak tapioca in a large pot filled with water (in the recipe) few hours before making the pudding. However, if you run out of time, you can skip this process and add more boiling time for tapioca.
2. Place the pot filled with tapioca over medium-high heat. Put the knotted pandan leaves into the pot and bring the mixture to the boil.
3. Once the mixture is boiling, reduce the heat to medium-low and continue to cook tapioca for another 5 - 8 minutes until the tapioca become translucent.
4. Put coconut cream and corn kernels into the tapioca mixture. Continue cooking for a further 5 -8 minutes until the mixture is sticky and the corn is cooked through.
5. Mix in sugar and salt.
6. Serve the pudding at room temperature or slightly warm, with a dash of coconut milk on top (optional).
|Every spoonful of the dessert makes me feel nostagic|
Aroy mak (very delicious in Thai)