Hi Andy, I'm going to make sago pudding recently. I searched on my laptop and some videos popped out. Most of them have similar recipes. Just now your video comes across my eyes. I love it. You're talented. Adding Skippy or Nutella are crazy yet lovely ideas. Also, the topping turns to pineapple bun topping is too fascinated. BTW, I'm your new CLSS 😜😜
For the topping, using all purpose flour would be fine~ it should be a bit harder than using cake flour. For the ammonia powder, you need it for the “cracking” effect on the surface. Not adding it will have a relatively smoother crust. So it’s not like you must have to add it if you don’t care much about the look.
yinyanchan Frankly I have never tried doing that, as the sago is quite easy to stick at the bottom of the pot, I don’t think that will work (but definitely worth trying).
@@AndyDark I made a mistake on my first batch of sago. I heat them in cold water when I should be adding them AFTER water starts boiling. Much of the sago dissolved so I have to make another batch. I don't think the PC method will work. I didn't let the sago cooked on the stove until they are done. When they seems half done, I covered the pot and let it sit. It worked beautifully because I can't babysit it the whole time
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Hi Andy, I'm going to make sago pudding recently. I searched on my laptop and some videos popped out. Most of them have similar recipes. Just now your video comes across my eyes. I love it. You're talented. Adding Skippy or Nutella are crazy yet lovely ideas. Also, the topping turns to pineapple bun topping is too fascinated. BTW, I'm your new CLSS 😜😜
Thanks for the support!!!
Thank you for sharing your recipe. I tried and it is really delicious.
Thank you for watching :)
Is ammonia a MUST for the 脆皮？
Wow, looks so so good. Can't wait to try this recipe.
Elaine Kong thanks Elaine! This is very easy to make!
Hi Andy! Can I make this ahead (like a day or two) but not bake it until the day of?
you can totally do that! I would even call that a good time management :)
I made this twice but I had the issue of hard sago and not custardy. Not sure what went wrong😢
Did you cook the sago through? Sometimes if you use too little water to cook, they can’t absorb enough moisture.
can I use all purpose flour instead for the topping? and can you skip the ammonia/or is there a substitute?
For the topping, using all purpose flour would be fine~ it should be a bit harder than using cake flour. For the ammonia powder, you need it for the “cracking” effect on the surface. Not adding it will have a relatively smoother crust. So it’s not like you must have to add it if you don’t care much about the look.
在澳洲找不到臭粉, 有其它的代替品吗？
可以用返泡打粉，只不過外表上會有一點分別，因為冇咁蓬鬆
No problem. When the recipe is available, please advise. Thx in advance.
It's up!
I made this today and it tastes really good! Thank you for the recipe!
angelwindy1 I am glad that you like it :)
By the way Andy, I can't find the recipe for this. Can you please provide ? Thx.
Elaine Kong I still need a few more days to have time typed out. Stay tuned! For now, the ingredient list is at the end of the video. Cheers!
Hi Andy,
Would you be able to provide a copy of the recipe? I would love to try making this.
Hi Paul, the recipe is in the description.😀
Thanks Andy!
I ended up making it last night by using the instructions at the end of the video and it turned out great.
焗時是否要上下火?還是只開上火?
上下都要～ 因為個吉士醬要加熱先會再稠身一點變成布甸
@@AndyDark 謝謝你
請問可否白天做好，然後室溫存放或放入雪柜到晚上才焗？
當然可以😊
Have you ever make sago in a pressure cooker? Do you know the time and pressure?
yinyanchan Frankly I have never tried doing that, as the sago is quite easy to stick at the bottom of the pot, I don’t think that will work (but definitely worth trying).
@@AndyDark I made a mistake on my first batch of sago. I heat them in cold water when I should be adding them AFTER water starts boiling. Much of the sago dissolved so I have to make another batch. I don't think the PC method will work. I didn't let the sago cooked on the stove until they are done. When they seems half done, I covered the pot and let it sit. It worked beautifully because I can't babysit it the whole time
@@yinyanchan well i ever heard ppl soak it before cooking... but at the end, find the way that works for you! cooking sago in boiling water is my way~
Hello, is ammonia hard to find?
It’s not too difficult in Hong Kong. You can go to those baking supplies stores~
Andy Dark haha I will see if I can find some in Canada.
Try to ask the ppl in those Chinese restaurant where they serve dim sum. They can prob tell u where u can get some.
Andy Dark thank you!:)
What's the size of your pan?
yinyanchan mine is ard 8”~
Great !! Thx
不用臭粉可以吗
周嘉寶 其實用臭粉主要是令包皮表面更脆身和裂痕更加明顯。如不用，可加多點泡打粉，但視覺效果有點不同。
@@AndyDark 谢谢
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