The Heat Is On


No really, the heat is back on in the apartment. It has been raining and the temperature has been dipping steadily. I think I brought back all that nasty weather from Manitoba. Just can’t wait for it to warm up!

Allison was coming to dinner last night and I was looking forward to it. I have been kinda out of it for about week now. This dinner business got my ass ( can I say ass here? Is it vulgar to say ass in a blog?) in gear. I had to get it together and decide what to make. What I really wanted to make was Prawns In A Sarong .

But that did not seem like a practical thing to do when it was drizzling outside. So I went with comfort food – turkey meatloaf, all the appropriate sides – homemade creamed corn, cucumber and dill salad and coleslaw. And I made this sago pudding for dessert. I grew up on sweet soups made with sago and a myriad of add ins – whole moong dhall, split peas (payasam), sweet potato (the lovely bubur cha cha), ube, taro, cassava, palm sugar and the list goes on.

Sago is the powdery starch made from the processed pith found in sago palm. It is not the same as tapioca. Tapioca is made from the root of cassava plant. Sago is pure carb – in this case pure carb gently stirred with coconut milk, aromatic lemongrass and a whisper of freshly grated nutmeg – it is a good as it sounds.

Sago Pudding With Lemongrass and Coconut
The topping for this dessert was inspired by Bobby Flay’s pudding which is kinda similar to this. The secret to making sago pudding is soaking the sago pearls for at least 30 minutes in cold water before adding it to a hot liquid. The sago will cook within 2-3 minutes.

1/2 cup sago pearls – soaked in cold water
1 can unsweetened coconut milk
3/4 cup water
2 stalks lemongrass – trimmed and bruised
1/2 tsp freshly grated nutmeg
1/2 cup sugar
salt to taste

Topping:
1 cup blueberries
1 cup diced mangoes
2 tb sugar ( I used vanilla sugar that I had on hand)

Let fruits macerate in sugar for an hour.

To prepare sago pudding:
Combine coconut milk, water, salt, lemongrass, sugar and freshly grated nutmeg in a deep pot and bring to a simmer. Cook on low for 25 minutes.

Drain sago pearls and add to coconut syrup, remove the 2 stalks of lemongrass. Stir mixture for 2 minutes or until the sago pearls are clear. Take off heat immediately. Top with macerated fruits. This make 4 servings. The verdict? Well, Allison wanted the pudding for breakfast the next day – the leftovers went with her!

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