I’ve been contributing to a recipe book to raise money for a very worthwhile charity recently, and it’s caused me to review some of the families recipes. This is one my mother would do when her sisters visited and was a great favourite when we were small. The derivation of the name, according to mum, is the coconut, palm sugar and sago all coming from the palm. I tend to use tapioca pearls as it can be a bit tricky to find real sago; but the result is just as good.
- 1 cup seed tapioca or sago
- 160g palm sugar
- 1.5 tins coconut milk
- 1 pandan leaf (optional)
For the pudding: Place the tapioca into a saucepan and add 1 tin of coconut milk. Fill the tin with water and add that to the pan as well. Tie a knot in the pandan leaf, add it to the pan. Bring to the boil, reduce heat and simmer for around 20 minutes, stirring frequently to prevent sticking. Add more water if it sticks or becomes too thick.
The tapioca is cooked when it turns from white to translucent; lift it from the pan occasionally to check. When cooked, remove and discard the pandan leaf. Pour into a ring mould or a bowl and allow to cool before refrigerating.
For the sugar syrup: Chop the palm sugar into pieces and place in a separate saucepan. Add ¾ cup of water and boil until syrupy.Whilst my mum doesn’t do this, I like to add a star anise or half a cinnamon stick to the sugar while it’s cooking too. Allow the syrup to cool.
To serve, turn out the ring mould onto a plate and pour over some of the sugar syrup. If you just poured it into a bowl to set, simply scoop out and serve! When serving, pour over additional coconut milk and sugar syrup to taste.