Coconut Sago Pudding (Dim Sum-style)
TIME/SERVINGS
Makes: 6-8 servings
By soniasw
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!
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
- 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.
Member recipes are not tested by the CHOW food team.
COMMENTS | ADD YOUR OWN
Sago is a tapioca-like root, what this should be called is maybe, Mixed Bean Coconut Pudding or something I think, because there is no Sago root as a thickener.
The older generation in Singapore normally call starch, be it cornstarch or tapioca starch, SAGO, so it's ok to call this recipe Coconut Sago Pudding