11952 Coconut Sago Pudding (Dim Sum-style) 6-8 servings Tue May 13 18:10:51 -0700 2008 Tue May 13 18:10:51 -0700 2008 Easy Chinese User http://www.chow.com/recipes/11952 Wed, 14 May 2008 01:10:51 GMT I’m not sure whether this is correctly called Sago pudding since I have my mom’s recipe with the title in Chinese (which I can’t read unfortunately). If you have ever been to dim sum and seen the white Jello-like blocks sometimes with red bean on the bottom–this is what the recipe is for!

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  • Pour the gelatin on top of 1 cup of water or coconut juice (not milk) to start the dissolving process. I just put it in the pan/pot I intend to “mold” the pudding in.
  • Boil evaporated milk and coconut milk. Microwave is great and easy–put it in a pyrex measuring cup if you have a big one.
  • Pour the milk into the gelatin and mix to fully dissolve gelatin.
  • Combine cornstarch with remaining 1.5 cups of water and pour directly into the gelatin-milk mixture. The cornstarch will not dissolve and gives the pudding an interesting taste/texture.
  • Add the beans. Extra credit for taking the meat of a young coconut, dicing it and putting into the pudding!
  • Put in refrigerator to chill and firm.
    • ]]>     http://www.chow.com soniasw 54 Sweet/Dessert Water: 2-2.5 cups (if you are really creative you can use the juice of a fresh young coconut–makes a difference!)

    ]]>     Evaporated milk: 1 cup

    ]]>     Knox gelatin packages: 3-4 depending on how firm you want it

    ]]>     Cornstarch: 1/2 cup

    ]]>     Coconut milk (light is fine and healthier): 1 full can

    ]]>     Sugar: 1/2-1 cup depending on how sweet you want it

    ]]>     Yellow split peas or red beans: 1 cup boiled for 10 minutes / soft

    ]]>     291 coconut 314 pudding 18517 sago