Once the pudding is cooked, if it still tastes a bit powdery, add some water and continue cooking on a slow flame, till it tastes cooked. If you like a stronger, richer taste of coconut, you can increase the coconut milk by 1/2 a cup and reduce that much from the water. Or else the pudding would taste a bit powdery. Washing the sago at least 5 - 10 times would get rid of the excess starch. Or use agar agar strands instead of gelatin: 1 inch cut cup agar agar strands cook in cup water till it has dissolved well. In a bowl, add gelatin, pour cup water over it and let soak for 5 minutes. In a blender, grind the chikoo slices and 1 cup milk together till smooth. If you are using the small sago pearls, make sure they are of a good brand and quality or else they are going to dissolve while cooking them. Our ice cream is made fresh right in the store. If using frozen chikoo, let it thaw or defrost in microwave till soft. Whip the cream over a bowl of ice till thick. ![]() Dissolve the gelatin over a low flame (avoid boiling) and add to the cream cheese mixture. ![]() ![]() If serving this dish warm, the water and coconut milk quantities can remain the same. Beat the yolks with 3/4 cup sugar till light and creamy and mix with the cream cheese. This would also ensure that the dessert isn't too dry. ** If you plan to serve it chilled, cook the sago pearls in double the coconut milk and 1/2 cup more water as the sago would soak up all the moisture by the time it is served.Īnother suggestion to serve it cold would be to refrigerate the sago mixture in the desired serving bowls, and keep the mango pulp, coconut milk and cut fruits separately for people to find their own combinations. Chikoo or Sapodilla, ripe- 10 quarter slices (if using frozen, defrost or thaw and use them) Milk- 2 cups Condensed milk, sweetened- 4 tbsp Vanilla extract.
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