Yam and Sago Delight

Dessert June 26th, 2007

yam sago delight

 

It was truly a Yam and Sago Delight over the weekend. I bought a yam on Sunday and decided to make dessert out of it. It is my very first yam purchase in my entire life! And it is all because of this blog. You see, having this blog motivates me to try new recipes now and then so as to keep things going. So, anyway, after discussing some potential ingredients with my wife, we decided to have a dessert consisting yam, sago, pandan leaves (screwpine leaves), gula melaka and evaporated milk.

sago

We used the slow cooker (crockpot) to cook the yam in the afternoon (so that we can have a nap!) and the slow cooker did its job after 2 hours. Later that evening, we cooked the sago, added it into the slow cooker together with gula melaka and pandan leaves and hey presto! We had the most fragrant and delicious dessert to savour after meal. We kept some in the fridge and last night, we had the cold dessert version and was blown away by how great tasting it was. This recipe is now going to be a regular feature in our home!

 

This is our recipe for Yam and Sago Delight

 

Ingredients (makes 3 servings)

 

  • 1 rice bowl of yam (yam is cut into cubes of not more than 2cm on each side)
  • 3/4 piece of gula melaka
  • 2 to 3 tablespoons of sago
  • 3 rice bowls of water
  • Evaporated milk (use 1 tablespoon per serving)
  • 3 pieces of pandan leaves
  • Water for boiling sago

 

Method

Boil yam in 3 bowls of water in a slow cooker at high setting for 2 hours. Alternatively, boil it in a pot at low heat for similar period but you might want to increase it to 3 1/2 bowls of water as evaporation is higher by cooking it in a pot.

After cooking the yam for 1 1/2 hours above, add pandan leaves and gula melaka.

Meanwhile, place sago in a strainer (just like picture above). Bring water to boil in a pot. Get ready another big bowl with cold / iced water. Place strainer into pot and boil the sago whilst stirring the sago with chopsticks or fork. Once sago has turned semi-translucent, bring strainer over the bowl of cold water and stir the sago through the cold water so as to prevent clumping. Bring back sago into the boiling water and boil for another 2 to 3 minutes. By now, at least 50 to 70% of sago should be translucent. Then, add strain the sago and add into the slow cooker.

Continue cooking for another 30 minutes. The dessert can be served hot or cold after adding evaporated milk in the serving bowl.

 

 

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Comments

  1. 1
    babe_kl
    June 26th, 2007 at 8:15 pm

    yam, sago and gula melaka are the best combi! next time add sweet potatoes too!

  2. 2
    Cindy
    June 27th, 2007 at 8:26 pm

    Wow… you cook good dessert!

  3. 3
    pablopabla
    June 28th, 2007 at 10:38 am

    babe_kl : Phoar! That would make Bubur Cha Cha liao! ๐Ÿ˜€

    cindy : Thank! You can too ๐Ÿ˜‰

  4. 4
    tigerfish
    June 29th, 2007 at 5:37 am

    Almost like bo-bo-cha-cha leh! Hahaah….owning a blog motivates me to try this and that too ๐Ÿ™‚

  5. 5
    MeltingWok
    July 1st, 2007 at 5:08 pm

    I wanna eat sago pudding liao ๐Ÿ˜›

  6. 6
    pablopabla
    July 2nd, 2007 at 9:57 am

    tigerfish : Almost, I think. Bo-Bo-Cha-Cha needs sweet potatoes ๐Ÿ™‚

    MeltingWok : Me too!

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