Resepi Sagu Mangga | Sago Mango Dessert

Resepi Sagu Mangga | Sago Mango Dessert

   May 15, 2020       Lyn Alina

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Pudding is not so common in our household since we favor savory treats for our snack.

Usually we devour fruits that we bought on their own, without turning them into desserts or even juices.

But my hubby bought two packages of small tapioca pearls, or we called as sago, and I was thinking to make a refreshing dessert for iftar.

Honestly, this was my first trial of making sago mango dessert.

It turned out to be really delicious!

The key to make this no-fuss dessert is to perfectly cook the sago with a lot of water, until they become translucent.

To cook the sago, you have to stir frequently to ensure they evenly cooked.

Rinse the cooked sago afterward to remove excess starch that'll make the sago stick to each other.

Some of the sago mango recipes called for usage of coconut milk, or coconut milk combined with evaporated milk to make the dessert.

If you're using coconut milk, you'll need to cook the milk mixture on the stove until it is smoky, but not yet to reach the boiling point.

This step is necessary to ensure the coconut milk is not raw and thus preventing it from spoiling, causing tummy upset😅.

I used white sugar in my sago mango dessert, but you can substitute white sugar with other sweetener of your choice.

The other options to replace white sugar are brown sugar, condensed milk, honey and maple syrup.

This dessert is meant to be enjoyed chilled, so you have to prepare it a few hours before it is served.

I tried eating the dessert the next day after an overnight chill, and guess what, it taste more flavorful!

When we let the dessert sit overnight, we allow more time for the mango flavors to evenly spread throughout the dessert and diffuse with other flavors.

I added grass jelly into my sago mango dessert, but you may also add mango flavored jelly or agar into it.

Alright! Lets get started.

SAGU MANGGA 

( SAGO MANGO DESSERT)

Category : Dessert, Pencuci Mulut

Serve: 6

Ingredients To Cook The Sago:

1 1/2 cups of small tapioca pearls (sago)

15 cups of water

1/4 teaspoon of salt

2 pandan leaves - knotted (optional)

Ingredients To Make Milk Mixture:

2 1/2 cups of boiled water

1 cup of evaporated milk

A pinch of salt

1/4 cup of white sugar

2 ripe mangoes

100 grams of grass jelly - optional

INSTRUCTIONS

Cooking the tapioca pearls:

In a pot, bring water to boil.  Meanwhile, place the tapioca pearls in a strainer  and clean small tapioca pearls under running tap water.  

Once the water is boiling, add cleaned tapioca pearls, pandan leaves and a salt.  Stir frequently and cook over medium heat until all the tapioca pearls are translucent, which takes about 30 to 40 minutes.

Strain cooked tapioca pearls in a colander and rinse once again under running tap water to remove excess starch.  Drain well and set aside.

Cutting The Mangoes and Grass Jelly: 

Rinse the mangoes and peel the the skin by using fruit peeler or a sharp knife.  

Cut along the sides of the mango's pit, which is flat and oblong is shape, to separate the mango's flesh from it's pit.

Place the mango pieces on a cutting board and slice them in parallel strips vertically, about 1 cm wide.

Then, cut 1 cm wide strips horizontally, to make cubes.

Place in a bowl and set aside.

Cut the grass jelly into cubes and place in another bowl.  Set aside.

Preparing The Milk Mixture:

In a mixing bowl, combine boiled water, evaporated milk, sugar and salt.  Stir until sugar is dissolved.

Combine Everything Together:

Add cooked tapioca pearls, cubed grass jelly and half of the cubed mangoes into the bowl containing the milk mixture.  Mix well.

Pour the mixture into 6 individual dessert cups and top with the remaining diced mangoes.

Cover and chill in the fridge for few hours or overnight.

TIPS:

This dessert is slightly runny. If you prefer the dessert to be thicker, you may reduce the liquid quantity to 3 1/4 (instead of 3 1/2 as per my recipe) and increase the quantity of evaporated milk to 1 1/2 cups (instead of 1 cup as per my recipe), then add 1 3/4 cups of boiled water to make the total liquid of 3 1/4 cups.

The dessert is of moderate sweetness.  You may increase sugar amount to 1/3 cup if you like your dessert to be sweeter.

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Puding Roti Blueberry Tanpa Telur (Eggless Blueberry Bread Pudding)

Puding Roti Blueberry Tanpa Telur (Eggless Blueberry Bread Pudding)

   February 15, 2020       Lyn Alina

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This is my first baked dessert that I prepared after quite some time.

Lately, I'm too lazy to prepare any dessert, mainly because we both have been consuming too much  cookies since before Chinese New Year.

Usually, whenever I wanted to sell new cookies products, I will bake at least two small batches for each product, where the second batch is usually baked to improve the outcome of the first batch's cookies by adjusting the ingredient's measurement.

Since most of my regular customers prefer less sweet and crunchy cookies, while expecting soft, melt-in-your-mouth and a bit sourish pineapple tart, all the hard work to do baking experiments paid off by thumbs-up from my customers.😉

I don't prefer to give my "experimented cookies" to anybody,so..we both have to finish them all, munching them piece by piece while watching our favorite TV shows.

(That's why I've never step on my weighing scale when there's a lot of cookies at my home because I'm going to freak out to see how many kg I've gained!) 😅

Bread pudding is a delicious dessert, even when enjoyed without the sweet sauce or toppings.

The classic version of bread pudding is the one topped with raisins.

In my previous posts, I shared two versions of my bread pudding - one topped with black raisins and the other one was a chocolate bread pudding topped with banana.

Eggy, milky, buttery and scrumptiously flavored and easy to be prepared dessert...this is all I can conclude about bread pudding.

To cook it, you may either use steaming or baking technique, but I usually would prefer to bake my bread pudding.

By baking, my bread pudding is more fragrant with crispy layer on top particularly when enjoyed warm.

This time I made different version of bread pudding, which is without the additional of egg.

It is suitable for those who are allergic to egg, and the fresh milk can always be substituted with vegan milks such as almond milk or coconut milk.

But for me, I'll still prefer using fresh milk for my bread pudding.

It turned out perfectly, moist and soft, milky and rich in blueberry flavor.

We love to enjoy our blueberry bread pudding when chilled, and it's richer in flavors when you keep your baked pudding refrigerated until the next day.

You may add a tablespoon of custard flour in the liquid mixture to add more flavor in the bread pudding.

Usually whenever I bake bread pudding, we'll enjoy it on the next day.

It is a fulfilling sweet dessert  that you can have it as your breakfast!

I baked my blueberry bread pudding individually in ramekin cups, but you may also use casserole or baking pan to bake your pudding.

I would recommend to use 8x8 inch baking pan, so the pudding would not have become too flat.

For this version, I used wholewheat bread.

You are free use any kind of bread, including croissant.

I haven't tried making my bread pudding with croissant before but I've seen croissant bread pudding recipes in Pinterest.

Croissant is not regular at our home since my hubby is not a fan of croissant.

You need extent the resting time if you're using croissant to get soft, dense bread pudding.

I used blueberry filling in this recipe, but may substitute with fresh blueberries.

Since this was my first successful trial of making my bread pudding without an egg, I am so excited to blog about this recipe.

Lets dive deeper into the details of the recipe.

EGGLESS BLUEBERRY BREAD PUDDING

Category: Dessert, Snack, Breakfast

Serve: 6

Ingredients:

10 slices of bread

2 cups of fresh milk

4 tablespoons of sugar

2 tablespoons of melted butter

1 teaspoon of vanilla essence

1 tablespoon of custard flour - optional

Topping:

Blueberry filling

Powdered sugar  (for dusting) - optional

Instructions:

Preheat oven to 200℃ or 392℉.

Cut the sliced bread into small cubes (or you can shred the bread with your hand) and place in a large bowl.  Set aside.

In a separate bowl, combine fresh milk, vanilla essence, sugar and custard flour (if using).  Whisk until the sugar dissolved.

Pour the liquid mixture in the bowl containing the cubed bread.  Mix and gently press down the bread with a spoon or spatula to immerse and soak the bread evenly.  Let the pudding mixture sit for 5 minutes.

Meanwhile, prepare 6 medium sized ramekin cups and grease each cup with butter.  Place the greased ramekin cups onto a baking pan.

Pour in the pudding mixture into the prepared ramekin cups until 3/4 full.

Top with two to three tablespoons of the blueberry filling and spread the filling evenly.

Bake in the preheat oven on the bottom rack for 40 minutes to 1 hour or until the bread pudding is set.  You may remove the pudding from the oven once you see a gap between the edges and the side of the cup.

Let the bread pudding cool on a wire rack.

Sift some powdered sugar on top of the pudding (optional) before serving.

Enjoy!

#NOTE#

Kindly ensure to let the blueberry bread pudding completely cooled before making any attempt to remove the pudding from the ramekin cup, I would suggest to let the pudding chilled first for at least 2 to 3 hours, until the pudding firm and hold it's shape.

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