Sago Coconut Pudding (Saksak Pudding)
The Quirky Foodster Team
Ingredients
- Sago starch — 225 g (8 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Coconut milk — 480 ml (16 fl oz)
- Of Salt — pinch
Method
- Combine the sago starch, grated coconut, sugar, coconut milk and salt in a bowl, mixing thoroughly.
- Pour into a greased dish.
- Steam for 40–45 minutes until set and translucent.
- Let cool slightly before slicing into pieces.
Introduction: A dense, chewy pudding made from sago starch and coconut, steamed until set, a traditional Papua New Guinean sweet treat.
Cultural Background: Sago puddings like this appear across Papua New Guinea's lowland regions, made for family gatherings and special occasions, showcasing the region's sago palm staple in a sweet, celebratory form.
Tips: Mix thoroughly to ensure the sago is evenly distributed and sets properly. Let it cool for at least 15 minutes before cutting for the neatest pieces.
Variations: Add a few chopped bananas to the mixture for extra sweetness. Wrap individual portions in banana leaf before steaming for a traditional presentation.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: Serve at room temperature or gently steam for a few minutes to warm through.
FAQs:
Q: What is sago?
A: A starch extracted from the trunk of the sago palm, a staple food across Papua New Guinea's lowland regions.
Q: Is this pudding very sweet?
A: It has a moderate sweetness, adjustable to taste.
- Sago starch — 225 g (8 oz)
- Grated coconut — 80 g (3 oz)
- Sugar — 100 g (3.5 oz)
- Coconut milk — 480 ml (16 fl oz)
- Of Salt — pinch
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