Pandan and rose sago jellies

Pandan and rose sago jellies

By
From
East
Makes
28
Photographer
Leanne Kitchen

Sago is a starchy substance processed from the pith of a species of palm and it’s commonly used in Southeast Asian desserts. It’s either processed into a powder or into small white balls, as used here. It really doesn’t have much (if any) taste of its own, but it readily takes on other flavours – and colours too. These jellies are best eaten the day they are made, as they don’t take well to refrigeration, turning rubbery and a little hard.

Ingredients

Quantity Ingredient
300g sago (tapioca) pearls
1 1/2 tablespoons cornflour
145g caster sugar
80ml Pandan juice
1 1/2 tablespoons rose syrup
Grated fresh coconut, for coating

Method

  1. Soak the sago in a bowl of water to cover for 1 hour. Drain well then divide it in half.
  2. Bring a large saucepan of water, fitted with a steamer, to the boil. Put one half of the sago in a bowl large enough to fit inside the steamer then add 3 1⁄2 teaspoons of the cornflour, half the sugar and the pandan juice. Stir to mix well then put the bowl in the steamer. Cover tightly and steam for 35–40 minutes or until the mixture is very thick and translucent.
  3. In another bowl, combine the remaining sago, remaining cornflour, remaining sugar and rose syrup and stir to mix well. Steam for 35–40 minutes or until cooked.
  4. Cool each bowl of sago slightly then turn out onto a board. Using a sharp, wet knife, cut each into 14 even-sized pieces. Roll each piece in the coconut to coat well and serve.
Tags:
east
Leanne
Kitchen
Antony
Suvalko
asian
south
east
southeast
south-east
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