MEMBER RECIPE
Coconut Sago Pudding (Dim Sum-style) Recipe
By soniasw
Difficulty: Easy |
Makes:
6-8 servings
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!
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
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
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.