Caramelized Pineapple And Plam Sugar Sago | How to make Caramelized Pineapple And Plam Sugar Sago

By Alok Verma  |  28th Dec 2016  |  
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  • Caramelized Pineapple And Plam Sugar Sago, How to make Caramelized Pineapple And Plam Sugar Sago
Caramelized Pineapple And Plam Sugar Sagoby Alok Verma
  • Prep Time

    35

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

99

0





About Caramelized Pineapple And Plam Sugar Sago Recipe

A take on Malaysian dessert (Gula Melaka Pudding) with caramelised pineapple being the hero of the dish, blending sweet and tart flavours and making a pleasant dessert enough to top your meal.

Caramelized Pineapple And Plam Sugar Sago, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Caramelized Pineapple And Plam Sugar Sago is just mouth-watering. This amazing recipe is provided by Alok Verma. Be it kids or adults, no one can resist this delicious dish. How to make Caramelized Pineapple And Plam Sugar Sago is a question which arises in people's mind quite often. So, this simple step by step Caramelized Pineapple And Plam Sugar Sago recipe by Alok Verma. Caramelized Pineapple And Plam Sugar Sago can even be tried by beginners. A few secret ingredients in Caramelized Pineapple And Plam Sugar Sago just makes it the way it is served in restaurants. Caramelized Pineapple And Plam Sugar Sago can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Caramelized Pineapple And Plam Sugar Sago.

Caramelized Pineapple And Plam Sugar Sago

Ingredients to make Caramelized Pineapple And Plam Sugar Sago

  • For Caramelised pineapple -
  • 3/4 cup Caster sugar
  • 1/2 tsp ginger, grated
  • 1/3 cup pineapple, cut into 2 cm pieces
  • For Coconut and Palm sugar Sago -
  • 1 cup sago grains
  • 2 cups coconut milk
  • 3/4 cup Palm sugar
  • 1/2 tsp ginger, finely grated
  • Basil leaves, to serve
  • For the crumble -
  • 3 tbsp flour
  • 1/2 tsp nutmeg, grated
  • 2 tbsp butter, chilled
  • 1 tbsp brown sugar
  • 2 tbsp Muesli
  • 1/2 cup Dessicated coconut

How to make Caramelized Pineapple And Plam Sugar Sago

  1. Soak the sago grains in coconut milk, palm sugar, ginger and 1 cup water in a pan and set aside for 30 mins.
  2. Bring the mixture to a boil, then lower the heat and let it cook for 15 mins until the sago is translucent and the mixture thickens.
  3. Pre-heat oven to 180°C. Combine flour and nutmeg in a bowl and rub in chilled butter until it resembles crumbs. Stir in brown sugar and muesli.
  4. Crumble mixture over a baking tray lined with a baking mat and bake for 8 mins or until golden and crisp. Cool, then combine with coconut.
  5. Place caster sugar and 2 tbsp water in a small pan over medium heat, stirring until sugar dissolves. Simmer and cook for 8 mins until it turns amber in colour.
  6. Quickly add the grated ginger and pineapple. Stir to coat and cook for further 3 mins. Set aside to cool completely.
  7. For the assembly, take a whiskey glass, place the coconut sago mixture in the bottom, then top with the caramelised ginger and pineapple, reserving a little caramel.
  8. Top with sago again, then the cake crumble. Serve with fresh pineapple, basil leaves and drizzle a little caramel on top.

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