###Coconut Milk – 100g Coconut Milk – A Pinch Of Salt
###Sago Pudding – 100g Sago – 1.5 Liters Of Fresh Water – 4 Pandan Leaves – 20 Butterfly Pea Flowers #INSTRUCTIONS 1. Bring the water to a boil over high heat before pouring in the sago, and stir to prevent the sago from sticking to the bottom of the pot. Continue to cook on medium heat for 10 minutes. 2. Prepare another pot, pour in water and butterfly pea flowers, and cook on high heat until the blue color comes out, then pick up the flowers. 3. After the sago is boiled for 10 minutes, turn off the heat, and take about 4 scoops of the half-cooked sago into the blue water. Bring to a boil, turn off the heat, add pandan leaves and close the lid sit for 15 minutes. 4. White sago also adds pandan leaves and close the lid sit for 15 minutes. 5. After 15 minutes, pour the cooked sago into a strainer and rinse with filtered water to wash and cool down. Finally, rinse with drinking water. 7. Put the white sago into the container first, then put the blue sago, and put it in the refrigerator to chill. 8. Add a pinch of salt to the coconut milk, bring to a boil, and let it cool for later use 9. Pour palm sugar into water, add pandan leaves, cook until melted, and set aside to cool. 10. After the sago is refrigerated, take it out and drizzle it with coconut milk and palm sugar. Enjoy.
I live in the southern part of Thailand where we still find Sago palm tree and we still have natural sago flour. Also we still have toddy man who produce palm syrup.
Natural Sago flour here is brown. So I am wondering that why your sago flour looks more white?
3 Comments
#####Preparation time: 30 minutes
#####Cooking time: 10 minutes
#####Servings: 2 persons
#INGREDIENTS
###Palm Sugar Syrup
– 100g Coconut Palm Sugar
– 40g Water
– 2 Pandan Leaves
###Coconut Milk
– 100g Coconut Milk
– A Pinch Of Salt
###Sago Pudding
– 100g Sago
– 1.5 Liters Of Fresh Water
– 4 Pandan Leaves
– 20 Butterfly Pea Flowers
#INSTRUCTIONS
1. Bring the water to a boil over high heat before pouring in the sago, and stir to prevent the sago from sticking to the bottom of the pot. Continue to cook on medium heat for 10 minutes.
2. Prepare another pot, pour in water and butterfly pea flowers, and cook on high heat until the blue color comes out, then pick up the flowers.
3. After the sago is boiled for 10 minutes, turn off the heat, and take about 4 scoops of the half-cooked sago into the blue water. Bring to a boil, turn off the heat, add pandan leaves and close the lid sit for 15 minutes.
4. White sago also adds pandan leaves and close the lid sit for 15 minutes.
5. After 15 minutes, pour the cooked sago into a strainer and rinse with filtered water to wash and cool down. Finally, rinse with drinking water.
7. Put the white sago into the container first, then put the blue sago, and put it in the refrigerator to chill.
8. Add a pinch of salt to the coconut milk, bring to a boil, and let it cool for later use
9. Pour palm sugar into water, add pandan leaves, cook until melted, and set aside to cool.
10. After the sago is refrigerated, take it out and drizzle it with coconut milk and palm sugar. Enjoy.
#####[**STEP BY STEP INSTRUCTIONAL VIDEO**](https://youtu.be/AzYvB04A4ig)
Hi!
I live in the southern part of Thailand where we still find Sago palm tree and we still have natural sago flour. Also we still have toddy man who produce palm syrup.
Natural Sago flour here is brown. So I am wondering that why your sago flour looks more white?
It looks wonderful:)
Perfect and creative Filipino recipe.