Muhalbiyat Al-Sagoo: A Fresh Spin on Sago and Lychee Pudding
Obtained from the trunks of various palms, sago is used across Asia as a thickener for soups and stews and to make pudding. You can substitute other soft, sweet fruit like plums or pineapple, but the sweet juice of the lychee blends very well with milk. This is an exotic take on the traditional sago pudding popular in Gulf cuisine, made with sago, sugar and spices.
Recipe
Muhalbiyat al-sagoo (Sago and Lychee Pudding)
(Serves 6)
- 200 grams (7 ounces) sago
- 3 ½ cups reduced fat milk
- 3 ½ grams sugar
- 565 grams lychees, canned
- 1 tablespoon rosewater
Wash the sago, then soak in cold water for 30 minutes (the grains will swell). Drain and set aside.
Heat the milk and sugar in a large, deep casserole dish, and whisk until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat and add the strained sago, the lychee water from the can (reserve the fruit) and the rosewater.
Continue to stir the sago over low heat with a wooden spoon until you feel resistance. The sago will become translucent when it is cooked. Reserve six whole lychees for the garnish and slice the remainder into quarters, then scatter them into six pudding bowls.
Pour over the sago and leave to cool completely before putting in the refrigerator. Garnish with whole lychees.
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Reprinted with permission from
Cardamom and Lime: Recipes from the Arabian Gulf
Sarah al-Hamad.
Interlink Books, 2008.
interlinkbooks.com.
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