📝 About This Recipe
This comforting bowl of Sago Pudding reimagines the classic Southeast Asian dessert as a soul-warming breakfast porridge. Featuring translucent, chewy pearls simmered in a velvet-smooth blend of coconut milk and dairy, it is infused with the floral warmth of green cardamom and a hint of sea salt. This dish is a textural masterpiece—light yet satisfying—offering a gluten-free alternative to traditional oats that feels like a morning luxury.
🥗 Ingredients
The Sago Base
- 1 cup Small Sago Pearls (white, non-pre-cooked variety)
- 4 cups Water (for the initial boil)
- 1 can (13.5 oz) Full-fat Coconut Milk (shaken well before opening)
- 1 cup Whole Milk (can substitute with almond or cashew milk)
Aromatics and Sweetener
- 1/3 cup Maple Syrup or Honey (adjust to preferred sweetness)
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 teaspoon Vanilla Bean Paste (or pure vanilla extract)
- 1/4 teaspoon Fine Sea Salt (to balance the richness)
- 1 piece Cinnamon Stick (optional for depth)
Fresh Toppings
- 1 large Mango (ripe, cubed)
- 2 tablespoons Toasted Coconut Flakes (unsweetened)
- 2 tablespoons Roasted Salted Pistachios (roughly chopped)
- 4-5 leaves Fresh Mint Leaves (for garnish)
👨🍳 Instructions
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1
Rinse the sago pearls in a fine-mesh sieve under cold running water for 30 seconds to remove excess surface starch; do not soak them or they will disintegrate.
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2
In a large, heavy-bottomed saucepan, bring 4 cups of water to a rolling boil over high heat.
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3
Gradually add the sago pearls to the boiling water, stirring immediately to prevent them from clumping together or sticking to the bottom.
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4
Reduce the heat to medium and simmer the pearls for 10-12 minutes. Stir frequently. The pearls should start to look translucent on the outside but still have a visible white 'eye' in the center.
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5
Drain the sago through a sieve and rinse thoroughly with cold water to stop the cooking process and remove the thick, gummy starch.
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6
Wipe out the saucepan and return it to the stove. Add the coconut milk, whole milk, crushed cardamom pods, and the cinnamon stick.
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7
Warm the milk mixture over medium-low heat until it just begins to simmer, allowing the spices to infuse for about 5 minutes.
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8
Whisk in the maple syrup, vanilla bean paste, and sea salt until fully incorporated.
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9
Add the par-cooked sago pearls back into the spiced milk mixture. Lower the heat to the lowest setting.
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10
Cook gently for another 8-10 minutes, stirring constantly. The pearls are finished when they are completely translucent and the liquid has thickened to a creamy porridge consistency.
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11
Remove the saucepan from the heat and discard the cardamom pods and cinnamon stick.
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12
Let the pudding sit for 2-3 minutes; it will thicken slightly as it cools. If it becomes too thick, stir in a splash of warm milk.
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13
Ladle the warm pudding into bowls and top generously with fresh mango, toasted coconut, and chopped pistachios.
💡 Chef's Tips
Always use a heavy-bottomed pot to prevent the sago from scorching, as the starch is very sensitive to high heat. Don't skip the rinsing step after the first boil; this is the secret to achieving distinct pearls rather than a singular gelatinous mass. If you prefer a thinner porridge, increase the milk ratio by 1/4 cup at the end of the cooking process. For a vegan version, simply replace the whole milk with extra coconut milk or a creamy oat milk. Sago absorbs liquid quickly, so if serving leftovers, reheat with a generous splash of milk to restore the creamy texture.
🍽️ Serving Suggestions
Pair with a hot cup of Masala Chai or a strong French Press coffee to contrast the creamy sweetness. Serve alongside a side of fresh passionfruit or lime wedges to add a bright, acidic pop to the dish. Top with a drizzle of Gula Melaka (palm sugar syrup) for a more traditional Malaysian flavor profile. Add a dollop of Greek yogurt on top for an extra protein boost and a tangy finish. For a winter variation, swap the mango for caramelized bananas or sautéed cinnamon apples.