steph/adam project: pearl pudding

Adam calls it pearl pudding in his book but I have always known it just as sago with gula melaka (though there is coconut cream involved), its more of a mouthful but it's what I am use to and it is so for a lot of Malaysians out there.

Up until now, I haven't shared any of Adam's recipe coz I think everyone should get his cookbook but I will for this one because it's a Malaysian classic and an all time favourite. Mine looks nothing like Adam's as I did not have the moulds but it taste just as good :)

Serves: 8
Preparation: 30 minutes
Cooking: 50 minutes + 2 hours setting 

INGREDIENTS
250g dried sago or tapioca pearls

Palm sugar syrup
200g palm sugar, grated or chopped
40g dark brown sugar
3 pandan leaves, roughly chopped
20g ginger, sliced

Salted coconut cream
400ml thick coconut cream
1/4 tsp fine salt

METHOD

1. Lightly oil eight dariole moulds. Bring 1.25 litres of water to the boil in a large pot and add the sago. Cook over medium-low heat, stirring regularly with a wooden spoon to prevent sago from catching on the bottom, for about 30 minutes until tender and clear.
2. Pour or ladle half the sago into a sieve and rinse under cold running water. Use a spatula to stir the sago and let the water run through it. Drain and transfer to a bowl. Repeat with the rest of the sago. Spoon equally into the dariole moulds and refrigerate for 2 hours until set.
3. To make the palm sugar syrup, place all the ingredients into a small saucepan, add 300ml water and stir to dissolve the sugar. Bring to the boil, reduce the heat slightly and simmer for about 15 minutes until thickened and reduced to about 250ml. Strain and set aside.
4. To make the salted coconut cream, stir together the coconut cream and salt in a bowl until the salt has dissolved. (It's best not to heat this to preserve the raw flavour of the coconut cream)
5. Turn out the puddings onto plates and serve with the salted coconut cream and palm sugar syrup.

pearl pudding

Note*
Always make more palm sugar syrup if you like and store it in the fridge coz you never know when you are craving to eat sago :P And when you do, all you have to do is whip up some sago and you have the palm sugar syrup ready to go :)

Adam's recipe: 81

Steph's completed: 11