Sago sends shivers of horror down many people's spines. Having eaten the Malaysian "gula melaka", a gloriously addictive combination of sago, coconut and palm sugar, I can't understand why so many say they dislike it. Give this recipe a go and ideas of frogs' eggs may be banished forever.
Ingredients
| 1 cup | Caster sugar |
| 2 Tbsp | Sago (Main) |
| 400 ml | Coconut milk, plus an extra 2 Tbsp to spoon over before serving |
| 1 | Cinnamon stick |
| 2 | Oranges (Main) |
| 2 Tbsp | Muscovado sugar |
| 2 Tbsp | Water |
| 2 Tbsp | Desiccated coconut, toasted |
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Directions
- Simmer the sago very gently in a saucepan with the sugar, coconut milk and cinnamon stick. Add the zest of one orange and stir until the sago becomes nearly transparent.
- Cover and continue cooking for 10-15 minutes or until transparent when you remove the lid.
- Peel and segment the oranges.
- Heat the sugar and water in a saucepan then simmer until syrupy.
- Spoon the sago into dishes and top with extra coconut milk, toasted coconut and a drizzle of muscovado syrup. Serve the oranges on the side.
Chef's tip
When making the syrup for the sago, muscovado sugar can be substituted with palm or brown sugar.
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