Go Back

Real Sago Pudding

A comforting, creamy dessert made with sago pearls, coconut milk, and a hint of pandan, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Southeast Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.8 oz true sago pearls Look for high-quality sago for the best texture.
  • 1.5 cups water Use 2 cups if incorporating pandan leaf.
  • 3 tablespoons sugar Adjust for sweetness; coconut sugar can be used.
  • 0.5 leaf pandan leaf Optional; tie into a knot for maximum aroma.
  • 0.5 cup young coconut meat, julienned Fresh is best; canned works in a pinch.
  • 0.5 cup coconut milk Full-fat coconut milk is recommended for creaminess.
  • 1/8 teaspoon table salt Balances the sweetness.

Method
 

Preparation
  1. Tie the pandan leaf into a knot (if using) and add it to a pot with 2 cups of water. Bring to a boil for 3 minutes.
  2. If not using pandan, simply bring 1 1/2 cups of water to a boil.
Cooking
  1. Remove the pandan leaf (if used) and slowly sprinkle in the sago pearls while stirring continuously for 1.5 to 2 minutes until most pearls are translucent.
  2. Adjust the consistency by adding more water if needed; the pudding should be slightly thick but pourable.
  3. Remove from heat and stir in the sugar and young coconut meat until fully dissolved. Allow to cool slightly.
Serving
  1. In a small pot, combine the coconut milk and salt. Simmer on low heat until the salt dissolves, then remove from heat.
  2. Ladle warm sago pudding into bowls, and top with the salted coconut milk to taste.

Notes

For best texture, rinse sago pearls before cooking. Store any leftover pudding in an airtight container in the fridge for up to 3 days. Reheat gently if it thickens.