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| Sago Pudding(makes 4) ¦è¦Ì¥¬¨l(4ªM) | |
| Ingredients : | |
| lotus seed puree | 75 g |
| sago | 65 g |
| cornflour | 1 tbsp |
| custard powder | 1 tbsp |
| coconut juice | 100 ml |
| evaporated milk | 25 ml |
| water | 250 ml |
| sugar | 65 g |
| butter | 15 g |
| egg yolk | 1 no. |
| glace cherries (for decoration) | 2 no. |
Method : |
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| 1. Preheat oven (Reg. 8 or 230¢J). Grease heatproof glasses. | |
| 2. Divide lotus seed puree into 4 portions. | |
3. Soak sago for 10 minutes. Drain. Add into boiling water and cook until slightly transparent. Rinse with cold water and drain well. |
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| 4. Blend cornflour, custard powder, coconut juice and evaporated milk until smooth. | |
5. Bring 250 ml water to boil, add sago, sugar and butter, mix well. Remove from heat and stir in cornflour mixture. Cook until thickened. Remove from heat and beat in egg yolk. |
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| 6. Put 1 tbsp sago pudding into a glass. Add a portion of lotus seed puree. Fill the glass with sago pudding. Bake for 20 minutes until golden brown. | |
| 7. Decorate with glace cherries. Serve hot or cold. | |