I saw Poh Ling Yeow do this recipe on Everyday Gourmet and I was amazed how the Sago looked so different than it did when my mother made a terrible version of ‘Lemon Sago’ as kids that was gooey and tasteless.
I also wanted to try to cook sago in the Steam Oven as I can’t find anyone who has done it. Please contact me if you have!
Poh said to use plastic moulds, I guess that makes it easier to remove. The only ones I had were some little Tupperware ones left over from when my kids were little that I use to set jelly in. I think they are so cute as the recessed top became a little well for the Gula Melacca 🙂
This is the recipe link http://www.everydaygourmet.tv/recipes/496-sago-pudding
So instead of boiling 8 cups of water I initially tried Sago with 2 cups water, cooked in the Steam Oven for 20 minutes with fresh Pandan leaves tied in a knot for extra flavour. Disaster, gluey just like mum’s! It still tasted ok, the Gula Melacca and Coconut milk mixtures are delicious.
Next attempt, 4 cups of water, cooked in the Steam Oven for 10 minutes. Be quick, don’t let it sit in the water at all. Result was better – it’s the overcooking that makes it sludge. You still need to run lots of cold water through it at the end but it’s now plump, sago pearls like Poh had and not a claggy mess. Still more like a jelly I thought but I love any Asian desserts so it was worth a try.
I am glad I tried Sago in the Steam Oven, it certainly beats having a dirty, sticky pot to wash as the solid steamer tray is easier to clean up. The more recipes I develop for the Steam Oven the more I understand it and that’s what I want everyone to do….. 🙂
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