Name: Caramelized Pineapple And Plam Sugar Sago recipe by Alok Verma at BetterButter
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Soak the sago grains in coconut milk, palm sugar, ginger and 1 cup water in a pan and set aside for 30 mins.
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.
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.
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.
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.
Quickly add the grated ginger and pineapple. Stir to coat and cook for further 3 mins. Set aside to cool completely.
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.
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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