Recipe notes: Pandan Sago pudding
Jan. 23rd, 2026 06:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fred_mouseFor reasons I don't remember, Youngest bought sago, and then we discovered that there was some still in the cupboard. In discussion about what to do with this surplus, Youngest commented that they didn't know how to make sago pudding*, so we set out to do so. This is a bit variant on what I learned as a kid, so I'm capturing it now, because this was much closer to what I want it to be than it usually is. It is to be remembered that this is a dessert that is more about texture than flavour, and I make it with more flavour than the family friends I learned it from. Next time, I'll try soaking the sago in the soy milk, and then add water after, because the taste was a little thin.
1/2 cup sago plus 2 cups of water, in bowl, put in fridge for ~30 hours (it was going to be less, but I forgot last night; the fridge is because I am not leaving wet starch out in nearly 40°C heat).
Cooking: I used a heavy bottom pot, which I vaguely remember is important, but I don't remember why. Started on the too high burner, which was good for getting it to the boil, but I had to move it to the medium heat once it came to temperature.
Soaked sago plus somewhere between 1/2 and 1 cup of soy milk, a tsp (estimate; it was what was left in the tub) pandan extract, and 2 somewhat heaped tbsp white sugar went in the pan (for slightly more flavour, use brown sugar; it will be a weird colour but it tastes fantastic). Bring to boil, turn heat down to gentle simmer, stir constantly, making sure to scrape down the sides of the pan regularly (do not be tempted by the idea of taking a break. This will burn in what feels like a moment if the heat is just a tad too high). I use a silicone spatula for this, so as to be sure to get into the corner of the pan. Check regularly for translucence - when all but one sago ball is completely translucent, and that one at least half done, I call it done, and pour into bowls to set. I have a lovely set of thin metal dessert bowls that are perfect for this, because they don't cool down too fast.
* not to be confused with sago pudding, which is a steamed pudding I vaguely recall, and have a recipe for that I've never used
