i tried cooking the sago, but it just starts disintegrating and i end up with a very thick gooey liquid, instead of sago pearls. what did i do wrong? was it the heat, should i not boil it for too long or too high heat?
No i didn't! But i think i found the reason why after several attempts. I probably didn't use enough water. it worked better when i kept changing the water.
Sylvester Pillay the packet coconut milk we have here in singapore usually has a 20% fat content. So yes, I would guess in other countries they would be labelled cream
London fan here. Took me 2 hours to cook the tapioca balls but worth it. Smaller ones take less time. Recipe book now available on Amazon UK!
Haha...oh boy! Your fridge is so organised!
Yum! This was mt favourite treat when we lived in Singapore
Recommend to search 'how to cook big sago' before trying out this recipe 😅. Took me so long for the sago to turn transparent, lol.
Yes i had same problem.some over cook n broke,the rest undeecook
Hi there! How long does it usually take for the sago to get transparent? I tried cooking it a a long time ago and it took HOURS to get transparent :(
the large ones take a long time, you can try using the the smaller ones for to save time, ours took about 1 hour
Make me feel to try it....!
What brand coconut milk are you using?
Heng Guan Fresh Natural Coconut Milk :)
i tried cooking the sago, but it just starts disintegrating and i end up with a very thick gooey liquid, instead of sago pearls. what did i do wrong? was it the heat, should i not boil it for too long or too high heat?
it you wash or soak the sago before cooking?
+theMEATMENsg What happens if you do that?
No i didn't! But i think i found the reason why after several attempts. I probably didn't use enough water. it worked better when i kept changing the water.
can you'll try sembawang white beehoon please? thanks! :)
Can I replace gula melaka with muscovado sugar?
you can but won't be the same
I don't have Palm sugar and is not available here so can I use jaggery for this recipe??? And also can I skip out pandan leaves if I don't have ????
it won't be as fragrant, the gula melaka is quite key
theMEATMENchannel thank you 🙂🙂🙂
Ok what about pandan leaves? So should I skip it out or use vanilla essence add to it
Rohit Pillai the gula melaka or palm sugar with the pandan leaves are key essence to this dessert. Without it, its like banana cake without banana
Sharen Saw okay
Love this dessert...but I always have trouble finding a good gula melaka...
Oh tell us about it! Once we've had gula melaka from a brand-less shop in Malacca and we haven't stop thinking about it 😭
Since the coconut sugar doesnt provide much sweetness so i would add some brown cane sugar in it as well
Your coconut milk looks like coconut cream. Is it really coconut milk?
Sylvester Pillay the packet coconut milk we have here in singapore usually has a 20% fat content. So yes, I would guess in other countries they would be labelled cream
Gula jawa
Regretted not soaking the sago first