Recipe Description
The original article was first published on The Star Online. Read the full article here.
Recipe Ingredient
- 90g (1/2 cup) sago
- 1 tsp rose syrup (optional)
- 150g (1 cup) flesh of ripe jackfruit*
- 375ml (1½ cups) thick coconut milk
- 6 tbsp palm sugar, or to taste
- 6 tbsp water
- 1 tsp sesame oil
- 1 tbsp toasted sesame seeds, for garnish
Instructions
- Bring 1 litre of water to the boil in a large pot. Add a pinch of salt and pour in the sago while stirring to prevent sticking. Cook the sago, stirring occasionally, on a low boil until they turn translucent, about 15 minutes. Pour into a sieve and rinse under running water to remove excess starch. Drain well. Scoop into a container and stir in rose syrup, if using. The sago can also be put into moulds. Chill until set.
- Tear the jackfruit into strips. Place them in a pan with the coconut milk, palm sugar and water. Cook over high heat and bring to the boil. Turn down the heat and cook a further 2-3 minutes. Stir in sesame oil.
- To serve, scoop sago (or unmould) into individual bowls with some of the coconut jackfruit. Sprinkle with sesame seeds. Serve warm or chilled.
- *The edible seeds of the jackfruit can also be included in the dessert. Boil them until soft, then peel off the tough outer skin and the thin inner skin.
Tips: Replace the sago with tapioca pearls, and the jackfruit (nangka) with various other fruits such as banana, durian and cempedak. Pumpkin, sweet potato and taro are also good substitutes – adjust cooking times for the firmer flesh.
