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 cum 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!!
M*
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