Countess of Cocaine ([info]purple_ivy) wrote in [info]vegancooking,
@ 2006-11-28 18:45:00
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Entry tags:tapioca/sago

Sago recipes
Hello everybody!

A little while ago I bought some tiny sago balls but they're no good for the reason I bought them (they were originally for Bubble Tea, as suggested by my sister, but my large tapioca balls are, well, better) so now I have a big packet of sago and I have no idea what to do with it.

It's not one of those easy-peasy, 5 minute brands of sago (not that I've seen any around here, but I think they exist) so it will require long-ish cooking, I'm assuming.

I know that usually sago is used in milk-based puddings, but I've no idea where to start or where to find a vegan sago recipe that's actually nice.

I really don't want to waste this product, so any recipes or links to places with good recipes would be lovely, thanks :)

P.S, do posters tag entries here or do the mod(s) do it so an entry get the right tags? Sorry if this is obviously posted somewhere.


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[info]susantheninja
2006-11-28 01:16 pm UTC (link)
I make this recipe quite often ... I think it's a traditional(ish) Malaysian dish, but I could be horribly wrong. Sometimes, if I have no palm sugar or can't be bothered making the gula melaka sauce, I just have it with coconut cream and some maple syrup.

SAGO PUDDING WITH GULA MELAKA SAUCE
-1/2 cup (100g) sago balls
-3 cups water
-1 cinnamon stick
-1/4 cup coconut milk or cream
-2 tablespoons of sugar, or more to taste
-125g chopped palm sugar (aka gula melaka)
-1/4 cup water

1. Bring 3 cups water to boil with cinnamon stick, then add sago. Simmer until sago turns translucent, stirring occasionally. This takes a while, just be patient.
2. Remove from stove, cover and allow to cool for at least 10 minutes.
3. Pour cold water over sago, drain and remove the cinnamon stick. Stir through coconut milk/cream and sugar, tasting as you go to adjust sugar
4. Spoon into mould(s) and refrigerate until cold.
5. Place palm sugar and 1/4 cup water in a saucepan, bring to boil and simmer until sugar is dissolved. Cool in refrigerator.
6. Serve the unmoulded sago pudding with extra coconut milk or cream and a big drizzle of the gula melaka sauce!

I hope this is something like what you're looking for!

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[info]purple_ivy
2006-11-28 10:49 pm UTC (link)
That's great, thank you!

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[info]supercarrot
2006-11-28 02:08 pm UTC (link)
anyone can tag anything, but the mods are the only ones that can create a new tag. members must scroll through the existing list.

if the wrong tag is given, the mods can always go through and correct it. :-) either way, it's always nice for the extra help. so feel free to tag to your heart's content. (anybody's entry, actually)

i'm actually wondering what we should tag this. is it a thickener? or maybe we should create a "tapioca/sago" tag.

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[info]vgnwtch
2006-11-28 07:41 pm UTC (link)
You know, I'll make a thickener-sago tag for future use, and a tapioca/sago tag to use for this.

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[info]purple_ivy
2006-11-28 10:51 pm UTC (link)
I think a tapioca/sago tag would be good. That's what I looked for when looking through the existing tags :)

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[info]lick_my_mango
2006-11-28 03:50 pm UTC (link)
how do you make bubble tea with tapioca?!

and is it good? because i dont like tapioca pudding.

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[info]rachelhatesyou
2006-11-28 07:05 pm UTC (link)
those big black balls floating around at the bottom of the tea are tapioca, i believe. they're amazing.

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[info]gunfucked
2006-11-28 07:34 pm UTC (link)
The tapioca pearls are the little bits that collect at the bottom.
I think they don't really taste anything like tapioca pudding. It's certainly worth a shot if you're in an area that has that sort of thing!

I miss bubble tea a lot.

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[info]purple_ivy
2006-11-28 11:10 pm UTC (link)
Here's the recipe I have on my website:
http://prettybloomers.com/you/recipe-btea.php

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[info]rainamoon
2006-11-28 08:20 pm UTC (link)
I keep wanting to try Bubble Tea, how do you make it?

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[info]purple_ivy
2006-11-28 11:10 pm UTC (link)
Here's a recipe on my website:
http://prettybloomers.com/you/recipe-btea.php

Delish!

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[info]rainamoon
2006-11-28 11:15 pm UTC (link)
Thanks! I'll try that soon it sounds good!

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[info]purple_ivy
2006-11-28 11:19 pm UTC (link)
You're welcome :)

They're very yummy and quite fun to make. I have yet to try out different flavoured teas though, my fave is the Jasmine. I should be a bit more adventerous :p

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fritters
(Anonymous)
2006-11-28 11:14 pm UTC (link)
http://www.mumbai-masala.com/hotspicy/sabudanavada.html

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Re: fritters
[info]purple_ivy
2006-11-28 11:18 pm UTC (link)
Awesome, thank you!

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[info]bizwac
2006-11-29 01:14 am UTC (link)
i've made a non-milky lemon sago. it was pretty nice but i made HEAPS of it (like a whole big packet... not good). i'm not sure what recipe i followed, but there's one here on the packet.

1/2 cup sago,
juice 2 lemons
rind 1/2 lemon (finely chopped)
4 tbsp Golden syrup
4 tbsp sugar
600ml water

place sago and water in saucepan and boil til transparent, stirring occasionally. remove from stove and add lemon juce, rind, sugar and syrup. mix well. pour into mold and set.

hope it works out

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[info]purple_ivy
2006-11-29 03:27 am UTC (link)
That's sound yum. Thanks for the recipe :)

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(Anonymous)
2008-07-20 03:38 am UTC (link)
This is a really old post, I know, but I'm currently working on an interpretation of this recipe, hybridizing the back-of-the-bag recipe (which calls for regular milk, eggs, 1/2 cup tapioca:2.5 cups water:1/2 cup sugar) with roughly the amount of coconut milk called for in the entirely vegan recipe here:

http://www.vietworldkitchen.com/recipes/dessert/chechuoi.htm

I just dumped most of a can of coconut milk in a measuring cup and added water for a total of 2.5 cups liquid. My "large" pearls soaked for about 8 hours, and I notice most Asian recipes call for much less, so we'll find out... If it works, I'm planning to top it with a bit of powdered green tea.

...

Anyone making bubble tea probably wants to order the specialty pearls online, since you don't need many per-glass and the ones used for bubble tea are way, way larger than even the largest supermarket variety. The supermarket ones might give you Orbitz, or might just present a choking hazard, so watch out.

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