A whiter shade of pale, so the classic Procol Harum song goes; that sure can be achieved.
Whiter than white? I think that is very possible too!
I will be making a Sago Snow Fluff today for this week's Cook With Us theme of Anything White.
Sago makes a real comfort food dessert, with many calling it frogs eggs, it's either a love or a hate relationship:) My family all looove Sago Pudding!
What is Sago? - it's an edible starch extracted from the pith of tropical Palm stems. Most of our Sago comes from Indonesia and Malaysia, and is a staple food of the people of New Guinea and the Moluccas, where it is called Saksak, Rabia or Sagu.
A traditional South African Sago Pudding contains Butter, whole Eggs and Cinnamon, but to keep with the Anything White theme, I omitted those, only using the whites of the egg.
My Sago Snow Fluff was light and airy and topped with Coconut flakes.
INGREDIENTS
Recipe
- 500 ml Milk
- 125 ml Sugar
- 2 ml Salt
- 2 ml Vanilla
- 4 Tablespoons Sago
- 2 Egg whites, beaten stiffly
- Coconut flakes
Method
Heat Milk, Sugar, Salt & Vanilla in deep saucepan.
Add Sago, stirring continuously till Sago becomes translucent.
Fold in stiffly beaten Egg Whites, spoon into serving bowl & top with Coconut flakes.
Keep warm in a very low oven for at least half an hour or longer so Sago swells fully.
Check out the official COOKWITHUS POST, we would love to see your Anything White!A massive thank you to the @cookwithus team of @pandamama and @offoodandart plus all the wonderful sponsors @unity, @jepu, @krazykrista and @nutfund, @merej99 and @lexiwitness for keeping our favourite cooking contest going on Whaleshares, you are all amazing!
Thank you for stopping by
Comments, upvotes & resteems all much appreciated :)
Original Content by @lizelle
Copyright @lizelle - All Rights Reserved
Also, doesn't omitting the egg yolks keep it from gelling completely? Just wondering.
I was concerned about that but there was enough sago to make it gel. I do prefer making it with butter & egg yolks, only omitted it for the white theme.
The old fashioned way of making it is baking it in the oven afterwards, but I prefer it like this, it's much lighter and fluffier. Of course nicer too with cinnamon sugar sprinkled on top:)
Looks delicious!
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I have that song in my head but I do not mind i love that song, and thats such an interesting dish
Lovely song and delicious pudding, thanks for stopping by @tattoodjay!
Always a pleasure to visit 😎👍😎
This sounds so much like something I know as tapioca (Never heard of "sago.") ... that I went to see if it was the same thing by a different name. They're similar (says the internet), but not the same. They come from different plants, but in many recipes, they're interchangeable. I'll have to see if I can find this. It sounds very interesting -- and like something I had once in an Indonesian restaurant ... which I thought was just a specialized kind of tapioca.
Now, of course, you have me hankering to make tapioca pudding. You're devious that way. Don't think I don't know it.