61 Min
Intermediate
Sago Pudding with Coconut Jam and Caramelized Pineapple
Ingredients
10
Portions
ingredient_quantity
recipe ingredient
400
mL
MAGGI coconut milk powder
50
g
Jaggery
2
Leafs
Pandan Leaves
3
Mediums
Cardamom
1
tsp
Butter
0.5
Medium
Pineapple
1
tbsp
Brown sugar
100
g
Jaggery
150
g
Water
200
g
Grated coconut
0.5
tsp
Salt
1000
mL
Water
200
g
Sago
2
tsp
Vanilla essence
.
Nutrition Value
Carbohydrates
44.8 g
Energy
700.8 kcal
Fats
32.3 g
Fiber
2.8 g
Protein
3.2 g
Sodium
203.5 mg
Sugars
20.5 g
Information per serving
Instructions
61 Minutes
-
1st Step
12 MinTo make the infused cream; pour the coconut milk in a saucepan, add the grated jaggery along with 3 pandan leaves and cardamon. -
2nd Step
5 MinMix and bring to boil on a medium heat then reduce the heat to low. Simmer for 5 minutes then remove the pan from the heat and set aside to cool. -
3rd Step
4 MinTo caramelize the pineapple; Place the butter in a large frying pan on a medium to high heat and add the pineapple cubes along with brown sugar. -
4th Step
5 MinReduce the heat to medium and cook for 4-5minutes. Until the pineapple has turned golden brown and is beginning to caramelize. -
5th Step
15 MinTo make the coconut jam; place the Jaggery in a medium saucepan with 150ml water, bring to the boil, then reduce the heat to medium and add the coconut along with ½ tsp salt. Stir well then cook for 15 minutes. Remove from the heat and set aside. -
6th Step
15 MinTo make the sago; Place the sago in a saucepan and add 2 tsp vanilla essence. Pour 1 litre of water and bring to boil. Reduce the heat to medium and simmer for 12-15 minutes -
7th Step
2 MinPour in the infused coconut cream, discarding the pandan leaves. Heat through the sago for 1 minute and set aside until ready to serve -
8th Step
3 MinPour the sago into cups and top it up with caramelized pineapple and Coconut jam and enjoy!
