Sago with coconut, orange and muscovado syrup

Babiche Martens

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

Directions

1. 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.
2. Cover and continue cooking for 10-15 minutes or until transparent when you remove the lid.
3. Peel and segment the oranges.
4. Heat the sugar and water in a saucepan then simmer until syrupy.
5. 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.