Sago Puddings with Spiced Pineapple

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Sago Puddings with Spiced Pineapple

 

 

1 cup sugar

1 cup water

1 teaspoon grated fresh ginger

1 cup chopped fresh pineapple

1 cup water, extra

3/4 cup palm sugar

1 star anise

1 1/4 cups sago

1/2 cup coconut cream

4 teaspoons vanilla extract

pinch salt

1/2 cup shredded coconut, toasted

 

 

1. Combine sugar and water in a medium pan; stir over medium heat

until the sugar is dissolved. Measure syrup; you will need 1 cup.

Bring syrup to a simmer; add ginger then pineapple and cook for 1

minute. Drain.

 

2. Return the pineapple to the same pan and cook until just starting

to caramelise.

 

3. Bring the 1 cup extra water to the boil in a small saucepan. Break

up palm sugar and add to water, cook until sugar is dissolved. Add

star anise, simmer, uncovered, over medium heat until reduced to a syrup.

 

4. Meanwhile, bring a large saucepan of water to the boil; add sago,

stirring, to prevent sticking. Simmer for 15 minutes or until sago is

just transparent. Drain through a sieve and rinse with cold water.

 

5. Place sago in a large bowl; stir in palm sugar mixture, coconut

cream, vanilla and salt. Cool.

 

6. Divide among eight 2/3 cup moulds or glasses; refrigerate until

set, about 2 hours.

 

7. Serve puddings with pineapple and coconut.

 

 

Serves 8.