1 1/4 cups sago pearls (soak in water for 20 minutes to soften slightly)
Pinch of salt
400ml coconut milk or milk of choice
1 tsp vanilla extract
1/3 cup golden syrup or honey to sweeten
Mom’s Apricot jam (if you have it)
1/3 cup plus 1 tbsp corn starch, mix with a bit of water
Fine Sugar to brûlé
Method
Bring the sago to a boil (with the water you soaked it in, it should be 1/2 cm above the pearls), add salt and the milk. Let it simmer, watching so it doesn’t burn.
Once thick and glossy with no white pearls, whisk in the vanilla, syrup, and 1/3 cup apricot jam, cornstarch slurry. Let it sit for 2-3 minutes, pour into a parchment paper-lined mini banana bread tin, and scoop in the sago.
Let it cool and chill until fully set. Serve on a serving platter with apricot jam, brulee if you can with some sugar, and serve with a sprinkle of cinnamon and a dollop of cold whipped cream!
Photo Gallery
I hope you love this nostalgic recipe! It’s gooey, jammy, and so so tasty!!
