Sago Pudding
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The Tale of Sago Pudding
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Sago pudding uses starch extracted from the sago palm, an ancient food source across Melanesia and Southeast Asia. Cooked into a sweet pudding, often with coconut milk, it represents one of the oldest continuously used staple starches in the Papua New Guinea diet.
Ingredients
Scale:· 6 servings
- 1 cup small pearl sago
- 4 cups coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- 1Rinse the sago pearls under cold water until the water runs clear.
- 2Bring the coconut milk to a gentle simmer in a saucepan.
- 3Stir in the sago pearls and cook over low heat, stirring frequently, for 15-20 minutes until translucent and thickened.
- 4Add the sugar, salt, and vanilla, stirring until dissolved.
- 5Continue cooking for a few more minutes until the pudding reaches a thick, creamy consistency.
- 6Spoon into bowls and serve warm or chilled.
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