Solomon Islands Sago Pudding

About This Recipe

Sago palms grow naturally across the Solomon Islands and their starch is a vital food source. Sago pudding is made by simmering pearl sago in coconut milk with palm sugar until translucent and jelly-like. It is served warm or chilled and is a fixture at community events and church suppers throughout the islands.

Ingredients

Serves 4

• 150 gpearl sago
• 400 mlcoconut milk
• 300 mlwater
• 60 gpalm sugar or brown sugar
• 1 tspvanilla extract

Instructions

1. 1

   Rinse sago

   Rinse pearl sago under cold water and drain.

2. 2

   Cook

   Combine sago, water, and coconut milk in a saucepan over medium heat. Cook, stirring constantly, for 15–18 minutes until sago becomes translucent.

3. 3

   Sweeten

   Stir in palm sugar and vanilla, cook a further 3 minutes until sugar dissolves.

4. 4

   Set and serve

   Pour into moulds or bowls. Serve warm, or refrigerate 2 hours for a firmer, chilled pudding.

Variations

• •

  Top with sliced mango or banana.

• •

  Add a pandan leaf while cooking for fragrance.

Storage

Refrigerate up to 4 days, covered.

Frequently Asked Questions