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Pandan Coconut Mango Sago Pudding

Posted on Posted in Pudding .

Pandan Coconut Mango Sago Pudding

Pandan Coconut Mango Sago Pudding recipe

For so long I have been experimenting with Pandan recipes ever since a friend challenged me to make a desert showcasing this ingredient.

I must say it was a harder challenge that I initially thought. I figured people through random ingredients my way with challenges all the time and I always come up trumps after numerous trial and error recipe attempts. This one though had me stumped – I was just not producing a recipe that was ticking the usual boxes.
I must have experimented with 6 different recipes from cakes, biscuits, ice-cream you name it as well as lots of different flavour combos from almond to pineapple to rice…

I finally landed on pudding, with the flavour combo of mango and roasted coconut.

As the pudding was going down the traditional route with Sago I wanted to modernise the recipe, whilst adding texture layers to the soft pudding pearls. To do this I used dried mango for some chewiness and broken plain sweet biscuits for the crunch.

The outcome, well it took me a looong time but I finally have a Pandan recipe that is scrumptiously satisfying.

Ingredients:

  • 1 cup sago
  • 250ml water
  • 450ml coconut milk
  • ½ cup brown sugar
  • 3 tbsn desiccated roasted coconut
  • 3 tbsn dried mango, diced
  • 1 tsn Pandan paste
  • 50g Arnott’s Nice biscuits, broken into small pieces

 

Method:

  1. Pour the sago, milk and water into a pot on the stove, stir and leave for 30 minutes.
  2. Put the pot on a medium heat and stir until the Sago has absorbed most of the liquid, is translucent and sticky.
  3. Add sugar and the Pandan and stir to combine.
  4. Spoon into a bowl and place in the fridge for 3 hours.
  5. Get 4 glasses and spoon half the sago mix into the glasses evenly.
  6. Sprinkle with half of the coconut, mango and crumbled biscuits.
  7. Spoon the remaining sago mix into the glasses.
  8. Top the glasses with remaining coconut, biscuit and mango.
  9. Enjoy.
Pandan Coconut Mango Sago Pudding recipe

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Pandan Coconut Mango Sago Pudding recipe

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Sago and Dried Fruit Boiled Pudding

Posted on Posted in Australian, Pudding .

Sago and Dried Fruit Boiled Pudding

Sago and Dried Fruit Boiled Pudding recipe

If you visit my blog frequently you will recall I went on a baking journey of 15 recipes from the Australian Green & Gold cookery book published by New Holland, in which features 100’s and 100’s of traditional Australian recipes from ‘experienced housewife’s and cookery experts’.

From the 15 recipes I made 3 were key standouts that I couldn’t ignore and had to add to my Aussie traditional category on this blog.

Following the Bread Fritters, the Sago Plum Boiled Pudding was my next favorite.

The recipe I have posted follows exactly as per the traditional, apart from a few slight tweaks in the volumes of some ingredients to make it just that extra bit flavorsome and moist (it was originally fairly dry but delicious).

As 4 recipes I made were boiled puddings I was able to understand the optimal consistency of the Sago Plum Boiled Pudding.

Also, I did tweak the name to be a little more appropriate, technically the recipe doesn’t have any plum in it at all…..

It may take aaaggggeeesss to cook but this pudding is well well worth the wait.

Sago and Dried Fruit Boiled Pudding recipe

Ingredients:

  • 40g sago
  • 120ml milk
  • 50g butter, melted
  • 50g breadcrumbs
  • 140g dried fruit (dates/sultanas/currents/cranberries/cherries/raisins)
  • 60g sugar
  • 1 tsn ground cinnamon
  • ½ tsn ground ginger
  • ½ tsn ground mixed spice
  • 1 tsn bicarb of soda

 

Method:

  1. Place the sago into a bowl and cover completely with the milk. Allow the sago to soak, absorbing the milk for at least 2 hours.
  2. Add the butter, breadcrumbs, dried fruit, sugar, spices and bi-carb of soda into the bowl of soaked sago and combine all the ingredients well with your hands.
  3. Wet a muslin pudding cloth and ring out to remove access water.
  4. Dust the cloth with flour (this will stop the pudding from sticking to the cloth when boiled).
  5. In the bowl shape the pudding mix into a circle shape and place in the center of the cloth on the flour.
  6. Pull the cloth around the pudding and tie into shape with an elastic band or cooking string.
  7. Steam the pudding in a large pot filled with water on a simmering heat for 2-2.5 hours, ensuring the pudding is completely immersed in the water the whole time (topping up the water level if need be as it steams).
  8. Once cooked let the pudding sit in a sieve for 20 minutes over a bowl (to catch any excess water) then remove the elastic band and cloth.
  9. Place the pudding onto a plate and serve with custard or double cream.

 

Sago and Dried Fruit Boiled Pudding recipe

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Sago and Dried Fruit Boiled Pudding recipe

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Sago Bread Spiced Chocolate Pudding Cake

Posted on Posted in Cakes, Pudding .

Sago Bread Spiced Chocolate Pudding Cake

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For a long long time I have been experimenting with Sago but until today all attempts to bake with this ingredient have been fails, really really big fails.

Inspired by my own past breadcrumb based cake I again opted for breadcrumbs to ensure the foundation of the cake was moist and stable.

By using breadcrumbs made from gluten free bread, this cake is easily gluten friendly. By using the dates as a natural sweetener this allowed for a minimal amount of sugar required for the cake.

The cinnamon and chili add complementary flavor layers to the chocolate, pushing it to the next level in taste.

A super easy, low sugar and low fat cake that is perfect to for a dessert or special treat. I was super impressed with how decadent this cake actually tasted.

Ingredients:

  • 30g sago
  • 250ml milk
  • 30ml butter
  • 175g dates
  • 50g brown sugar
  • 70g breadcrumbs
  • 1/4 tsn cinnamon
  • Pinch chili powder
  • 30g cocoa powder
  • 1 tsn bicarb of soda
  • 1 egg

Extra:

  • 150ml cream

 

Method:

  1. Pre-heat the oven to 175c degrees and line a 20cm cake tin with baking paper.
  2. Place the sago in a bowl with the milk and leave for 4 hours in the fridge.
  3. Place the dates and melted butter in a food processor and blitz until smooth.
  4. Add the sugar, breadcrumbs, cinnamon, chilli powder and cocoa and blitz until well combine.
  5. Place mix into a bowl with the sago milk mix and egg and whisk with a hand whisk until well combined.
  6. Pour the mix into the cake tin.
  7. Place the tin into a roasting tray and add enough boiling water to come halfway up the side of the tray.
  8. Place a piece of aluminum foil on the top of the cake or a glass lid.
  9. Bake in the oven for 60 minutes of unit a skewer inserted in the center comes out almost clean.
  10. Place on a cooling rack until cold.
  11. Sprinkle with icing sugar and drizzle with cream or custard.

 

Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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Sago Bread Spiced Chocolate Pudding Cake recipe

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