Baked Sago Pudding
With the winter monsoon affecting Southern China, the weather has been really cool. The temperature dipped to about 11C and we are gradually feeling the chill.
Isn't this the perfect excuse for warm desserts?
Speaking of warm desserts I would like to introduce this very popular dim sum dessert in Hong Kong - Baked Sago Pudding with Lotus seed paste. It is a rich and tasty custardy treat loaded with luminescent sago pearls with a nice caramelised top.
You can definitely look forward to warming up with a taste of this heated treat which is simple and decandent!
Ingredients: (8 8-cm ramekin cups)
115g sago pearls
Lotus seed paste/chestnut paste (optional)
30g custard powder
30g cornstarch
160ml coconut milk
2 eggs (beaten)
300ml water
160ml evaporated milk (1 small can)
90g - 100g sugar
30g butter
Method:
1. Boil sago pearls in a big saucepan with plenty of water for 15 minutes. Turn off the heat and cover the saucepan with a lid and leave it aside for 5 - 10 minutes till sago pearls are transparent. Drain and rinse in cold water.
2. Combine the custard powder, cornstarch, coconut milk and beaten eggs till smooth. Strain if lumpy.
3. Boil 300ml of water till bubbling hot. Add in the sugar, butter and evaporated milk. Stir till sugar dissolved. Reduce the heat, add in the custard mixture and then the cooked sago pearls. Stir till thicken.
4. Grease ramekin cups with butter and spoon in sago mixture till half full, add in some lotus paste and top with more sago mixture. Sprinkle a little sugar on the surface.
5. Bake at 200C - 210C for 15 minutes in the middle rack and move to upper rack and bake till surface shows sign of golden brown caramelized spots.
Labels: Hot n Cold
posted by Florence @ 12:16 PM
14 Comments:
This sure looks delicious!
It looks so delicoius! I am very interested in trying this recipe...
Ciao.
Ching, orchidea,
Thank you.
Good warm desserts for chilly nights.
Your puddings and gelatins all look great....I once tasted a black sesame seed gelatin in NY chinatown and would love to make it at home...do you think you can help? I think it had whipping cream in it, too. I have little experience with gelatin making and even less imagination (to create a recipe) so had been raking my brain but can not quite figure it out...with your expertise, can you venture some guesses? Would greatly appreciate any input!
Also, can I ask your opinions on certain cookbooks I saw on a HK website...would hate to buy them all the way from HK and end up not liking them. Thanks a million! Asan
asan,
Will do the black sesame pudding after Chinese New Year.
Which cookbooks are you talking about?
Thanks Florence....I can't wait to hear about the blk sesame pudding. The books I was referring to are: those of Alex Goh..he has a book on Bread, another books on Cakes and one on Fruity Cakes. Are these good? Do the books on cakes have overlapping ideas?
Lastly, have you seen books on seafood by Chiu - Fai Tsoi. These books are available on the 66emart.com and popular.com.sg online sites. Thanks for any comments.
Hi, Florence...hoping you would find time to comment on the books mentioned...I am itching to order soon. TIA!
Hi asan,
Sorry for taking so long.
I have seen both books from the library, Bread and Cakes but have not had a chance to read the Fruit Cakes.
They are both good, lots of varieties both native and international.
Thanks, Florence. I will order both cake books and his bread book as well. May I ask where do you get ovalette or cake emulsifier and dough improver in HK? My brother will go there next month and I would like to request him to get them for me. Also, do cake emulsifer have short shelf life?
Thanks a lot! Asan
Hi asan,
You can get both the items from Twinsco in Wanchai. I have posted the links as below:
http://www.twinsco.com/GenProduct.php?pdtcode=189018
http://www.twinsco.com/GenProduct.php?pdtcode=189081
Thank you, Florence
Thanks, Florence.
hey florence! tried to make it and its a success! however i just find the top bit a bit hard n crusty, would brushing a bit of egg yolk work?
also i really liked the yam paste one they had at honeymoon...do u know where i can buy the yam paste?
THANKS! =))
Hi, Florence
I tried earlier tonight, it's really yummy. The only thing was the surface didn't turn to golden brown caramelized spots even I moved and baked in upper rack for almost 20 minutes. I did sprinkle a little sugar on surface, should I add more next time ?
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