Ingredients for Sago Cream Dessert
- 1/2 cup small pearl sago
- 4 cups whole milk
- 1/4 teaspoon salt
- Brown Sugar
- 4 large eggs
- 1 teaspoon vanilla extract
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How to Make Sago Cream Dessert
- Combine 1/2 cup small pearl sago and 4 cups whole milk in a medium saucepan.
- Bring to a boil over medium-high heat. Reduce heat to low, simmer gently for 7-10 minutes, stirring occasionally, until the sago pearls are translucent.
- Add 1/4 teaspoon salt and 1/2 cup granulated sugar. Bring to a boil again, stirring constantly.
- While the sago mixture simmers, separate 4 large eggs.
- In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff, glossy peaks form.
- In a separate bowl, lightly beat the egg yolks.
- Once the sago mixture boils after adding salt and sugar, remove from heat. Gradually whisk about 1/2 cup of the hot sago mixture into the beaten egg yolks to temper them.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining sago mixture. Stir well to combine.
- Return the pan to low heat and cook, stirring constantly, until the mixture thickens slightly (about 1-2 minutes). Do not boil.
- Remove from heat. Gently fold in the beaten egg whites and 1 teaspoon vanilla extract using a metal spoon or spatula.
- Pour the mixture into a serving bowl or individual dishes. Allow to cool completely before chilling (optional).
- Serve chilled or at room temperature, topped with whipped cream, fresh pineapple chunks, and a cherry (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
55g
Fat
17g
Carbs
6g
