Pineapple Sago (Tapioca) Pudding

Name: How to cook Pineapple Sago (Tapioca) Pudding - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 to 5 Servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Pineapple Sago (Tapioca) Pudding

This is a very simple soft Jelly made with Sago (Seed Tapioca). I must credit Kelly Vimpani for this recipe. She shared her mum’s Pineapple Sago Pudding recipe on my Facebook page when I posted my 'Tapioca Matcha Milk Jelly' recipe. I altered her mum's recipe a little bit and rewrote it so that it would be easier for more people to understand it.

Ingredient

Food ration :

4 to 5 Servings

1/4-1/3 cup

Sago (Seed Tapioca) OR Small Tapioca Pearls

1 can (440 g)

Pineapple Pieces in Juice (NOT in Syrup) *You can purchase Pineapple Slices and cut them into small pieces

2 tablespoons

Golden Syrup OR Honey *add extra to suit your taste

2 tablespoons

Sugar *optional, but I add 2 tablespoons

Cooking instructions

* Step 1

Place Water in a saucepan, add Sago (Small Tapioca Pearls), and soak for 1/2 to 1 hour. *Note: Soaking time depends on the product. Some Tapioca Pearls need to be soaked longer. Follow the instruction on the package.

* Step 2

Drain the canned Pineapple Pieces and save the Juice. You should get at least 1/2 cup Juice.

* Step 3

After soaking the Sago, add the saved Juice (about 1/2 cup) to the saucepan, and bring to the boil over medium heat. Cook, occasionally stirring, for 5 to 10 minutes OR until transparent. Remove from the heat and set aside. Small white dots in Sago, if there are any, will disappear.

* Step 4

Add Golden Syrup (OR Honey) to sweeten. I added 2 tablespoons Sugar for extra sweetness. Once it is sweetened, add Pineapple Pieces, and gently mix to combine.