Coconut Sago Pudding (Dim Sum-style) Recipe
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.