- ½ cup sago
- 270ml can coconut milk
- 1½ cups water
- 1/3 cup caster sugar
- 8 cardamom pods, bruised
- 1 cup caster sugar, extra
- 2 large limes, shredded rind and ½ cup juice
- 5cm piece fresh ginger, peeled, shredded
- 8 lychees, peeled, seeds removed, to serve
INSTRUCTIONS:
- Place sago into a bowl and cover with cold water. Stand for 20 minutes to soften. Drain. Combine coconut milk, water, sugar and cardamom pods in a saucepan. Place over a medium heat. Stir until sugar dissolves and mixture comes to the boil. Add sago and simmer for 10-15 minutes until sago becomes translucent. Transfer mixture to a bowl and cool. Remove pods. Spoon mixture into 4 serving glasses. Cover and refrigerate.
- Combine extra sugar, lime juice and ginger in a saucepan over medium heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 3 minutes or until mixture thickens slightly. Remove from heat. Cool. Cover and refrigerate. Stir lime rind into syrup. Serve sago pudding topped with lychees and syrup.
Source: Mind Food
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