Ingredients
Equipment
Method
- Place sago in a fine-mesh strainer and rinse under cool running water until the water runs clear. This removes excess starch and prevents the pudding from becoming too thick and gluey.
- Pour 4 cups of water into your saucepan and bring it to a rolling boil over medium-high heat.
- Slowly sprinkle the rinsed sago into the boiling water while stirring constantly to prevent clumping. This gradual addition ensures each pearl cooks independently.
- Keep stirring for the first five minutes as the sago softens and begins releasing starch into the liquid. Frequent stirring prevents the pearls from sticking to the bottom or clumping together.
- Lower the heat to medium and let the mixture simmer gently for about 10 to 15 minutes, stirring occasionally. The sago will gradually turn from opaque white to translucent.
- Check the sago pearls - they are ready when they become mostly transparent with just a tiny white dot in the center.
- Pour in the coconut milk and add your palm sugar along with the salt, stirring well to combine.
- Let the mixture simmer for another two minutes, stirring gently, until the sugar dissolves completely and the pudding is creamy.
- Stir in the vanilla extract and taste your pudding, adding more sugar if needed. Remove from heat.
- Serve warm or transfer to serving bowls and chill before serving. Drizzle with condensed milk and top with fresh fruit if desired.
Notes
The pudding will thicken slightly as it cools, so serve it warm if you prefer a pourable consistency or chilled if you like it spoonable. Store cooled sago pudding in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop with added milk or water to restore creamy consistency. Sago does not freeze well as the pearls become mushy when thawed.