Sago with coconut, orange and muscovado syrup
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.
|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.
This dish is best matched with
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