Sago Pudding with Papaya

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Sago Pudding with Papaya

 

 

1/2 cup sago (see Note)

270 ml (9 fl oz) can coconut cream

1/3 cup sugar

600 g (21 oz) papaya, peeled, seeded, chopped

pulp of 4 passionfruit

4 teaspoons finely grated orange zest

1/2 cup orange juice

 

 

1. Place sago, coconut cream, sugar and 1 2/3 cups water in a medium

saucepan; stir over moderately low heat for 15 minutes or until sago

is tender and transparent. Remove from heat; cool for 10 minutes.

 

2. Combine papaya, passionfruit pulp, zest and juice.

 

3. Spoon sago mixture into six 3/4 cup serving glasses. Top with

papaya mixture. Cover with plastic food wrap; chill for 2 hours,

 

 

 

BUDGET TIP: If passionfruit is expensive, use canned pulp; you'll need

l/3 cup.

 

VARIATION: Use rockmelon instead of papaya.

 

NOTE: Sago is starch, extracted from the sago palm, and sieved to form

pellets.

 

 

 

Serves 6.