About this recipe
When I was young, my nanna used to make sago or tapioca for dessert. They are often referred to by older generations as “dolls eyes” because they are identical with dolls eyes. It’s a great tasting dessert which is so easy to make.
Sago is a starch that is extracted from palm trees, particularly the sago palm. It’s popular in South East Asian countries where its referred to as Sago Gula Melaka which is usually flavoured with coconut, pandan leaves and palm sugar.
Ingredients
500g sago
300ml cream
2 lt water
60ml coconut cream
5ml (1 teaspoon) lemon myrtle sprinkle
30ml (2 tablespoons) honey
4 tablespoons rosella confit
Cooking instruction
In a saucepan, bring the water to the boil and cook the sago till transparent. Strain and cool with cold water to remove the starch. Then transfer to bowl when well strained.
In another saucepan combine the honey, coconut cream and cream and bring to the boil. Reduce by a third, then remove from heat and combine with cooked sago. Mix in the lemon myrtle, then transfer to glasses for serving. You can either serve warm or refrigerate and serve cold.
To serve, garnish with tablespoon of rosella confit.