Sago with coconut, orange and muscovado syrup
( SERVES 4 )
Sago, which I know sends shivers of horror down many people's spines. Having eaten the Malaysian "gula melaka", a gloriously addictive combination of sago, coconut and palm sugar, I can't understand why so many hate it. Give this recipe a go and ideas of frogs' eggs may be banished forever.
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|1 cup||Caster sugar|
|400 ml||Coconut milk, (plus an extra 2 tbsp to spoon over before serving)|
|2 tbsp||Muscavado sugar|
|2 tbsp||Desiccated coconut|
- Simmer the sago very gently in a saucepan with the sugar, coconut milk and cinnamon stick. Add the zest of one orange and stir until the sago becomes nearly transparent.
- Cover and continue cooking for 10-15 minutes or until transparent when you remove the lid.
- Peel and segment the oranges.
- Heat the sugar and water in a saucepan then simmer until syrupy.
- Spoon the sago into dishes and top with extra coconut milk, toasted coconut and a drizzle of muscovado syrup. Serve the oranges on the side.
CHEF'S TIP When making the syrup for the sago, muscovado sugar can be substituted with palm or brown sugar.