Sago and Jaggery Thalapa Pudding
Serves:
6
Difficulty:
Easy
Ready in:
40 minutes
- 250g sago grain, soaked overnight or for at least 3 hours
- 20g caster sugar
- 50g sultanas
- 50g noodles, soaked
- 50g cashew nuts
- 200g jaggery (blocked sugar)
- pinch salt
- 750ml reduced fat coconut milk
- Lightly oil a muffin tray.
- After soaking, drain the sago well and mix with the coconut milk, sugar, grated jaggery, cashews, sultanas and salt. Cook for 20 minutes on a gentle heat while stirring continuously.
- When cooked, the sago will turn transparent. At this stage, add the soaked noodles stirring well until mixture starts to thicken.
- Divide in to the 6 muffin segments on the tray and allow to cool and set in a fridge. To check sago pudding is set, the consistency should have a slight wobble to it and be firm to touch.
- Upturn the tray to release the sago puddings, serve with a sprinkling of toasted cashews.
