Some of you will hate it with a passion, some will tolerate and others of you will love this dessert however no matter what you feel about it there is no denying that Sago is a economical and easy gluten free ingredient!
Sago is one of those things that has been around for centuries and used in many cultures and yet ignored completely by most of us due to the horror of having it served up night after night as a dessert. Personally I’ve only just discovered it for my own use a year or so ago when themselves asked me what it was and then wanted to try it. It be sure you need to have a love for carbs as there is little else in Sago (it is starch extracted from a plant) which for me makes it a perfect ‘healthy’ comfort food!! A little does go a long way for me though as the whole texture thing can be a bit much 🙂
Here are two simple recipes (one from Edmonds Cookbook and one from Olwen Anderson) for you to try if you want an economical, easy and tasty gluten free, refined sugar free and diary free dessert over the upcoming cooling nights.
Sago Pudding – Edmonds recipe
3 Tablespoons Sago Pearls (you could also use Tapioca Pearls)
1 Tablespoon Honey
1 teaspoon vanilla Essence
2 cups Rice Milk (Vitasoy rice milk with chickpea gives a slight custard taste)
-Mix all in a in an oven proof dish
-Cover and bake at 150 C for 2 hours. Stir regularly during the cooking especially in the first hour.
-Best served warm
Coconut and Sago Dessert – Olwen Anderson recipe
As taken and adapted from Olwen Anderson’s website – this is a 1/2 recipe of what she had
3/8 Cup Sago Pearls
1 Cup Coconut Milk
1/2 Cup Water
Honey to sweeten as desired
– Mix Sago, coconut milk and water in a pot and leave to soak for 30 mins
-Stirring constantly bring the mixture to the boil and cook for 10 mins. You will need to stir to prevent sticking as the mixture gets very thick very quickly.
-Taste and add honey sweeten to your taste.
-Yum warm or cold 🙂
Hope this finds you enjoying your day.