Sago pudding
 Sago pudding in Hong Kong | |
| Type | Pudding |
|---|---|
| Main ingredients | Sago,water ormilk,sugar |
| Variations | Sago gula melaka,thagu byin |
Sago puddingis a sweetpuddingmade by combiningsagopearls with either water or milk and adding sugar and sometimes additional flavourings. It is made in many cultures with varying styles, and may be produced in a variety of ways. Southeast Asia, especially Indonesia and Malaysia, produces the majority of sago.
InMalaysia,sago gula melakais a sago pudding made by boiling pearl sago in water and serving it with syrup ofpalm sugar(gula melaka) andcoconut milk.[1]
In Myanmar,thagu byinis a sago pudding made with sago,coconut milkand condensed milk.[2]
Sago pudding is also a popular delicacy inNew Guinea.
In theUK,"sago pudding" is generally made by boiling pearl sago and sugar in milk until the sago pearls become clear, and thickening it with eggs or cornflour. Depending on the proportions used it can range from a runny consistency to fairly thick, and can be similar totapioca puddingorrice pudding.In theUK"sago pudding" is often referred to as "frog spawn" as it is made using pearl sago. Tapioca pudding is similar in that it too can be made using pearl tapioca – it can also be called "frog spawn" but is generally made using flake tapioca in the north which results in a finer, more grainy, consistency.
See also
[edit]References
[edit]- ^"Sago Pudding with Palm Sugar (Sago Gula Melaka)".mycookinghut.com.Retrieved9 March2011.
- ^Myanmar."သာကူပြင်".MyFood Myanmar(in Burmese).Retrieved2019-11-18.
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