If you need to make a quick dessert, try this one. I found it this week as I was searching for quick dessert recipes. When I was searching for desserts with sago pearls/sabudana, I was quite surprised to see that it is used in all of south East Asian countries. In Malaysia it is Sago gula Melka/ Sago in palm sugar syrup and coconut milk. When it crossed the borders and reached Thailand it is Kleo Boo Chee / Sago pudding in coconut milk and slices of banana or other fruits. In Burma it is thar-gu ohn nyot/ Moh Let Saung and in Vietnam it is Che dau xanb where moong beans, bananas and sometimes root vegetables are added. Any way they are rich, luscious creamy dessert usually served chilled .An excellent way to beat the summer heat.
What you need
Sago/Sabudana: ⅓ cup
Coconut milk: 1 cup
Cardmom: 3 nos
Jaggery: ⅕ cup
Salt: ⅛ teaspoon
Water: 5 cup
How I made
Once it is cooled add to chilled coconut milk jaggery mixture.Serve chilled.
Preparation time: 1 hour for preparation and 2 hours for chilling
Yield: 2 serving
Will you make it again: I will.
This dessert is going to going to AWED : Burma hosted by me originally started by DK.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.