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Pearl Sago Pudding with Palm Sugar Syrup

pearl-sago-pudding Recipe contributed by: Ms. Noor Zarirah Bt Jusoh (Dietitian, Hospital Tuanku Ja'afar)
Serving size: 4

Cooking ingredients:
a) 180g. / 6 oz. pearl sago (sagu rumbia)

Sauce:
b) 150 ml low fat milk
c) pinch of salt

Syrup:
d) 60 g. / 2 oz. / 2 tablespoon chopped palm sugar
e) 60 g. / 2 oz. / 2 tablespoon sugar
f) 2 pandan leaves - knotted
g) 70 ml / 1/8 pt water

* For chronic kidney disease (CKD) patients with diabetic, kindly replace chopped palm sugar and sugar (d & e) with 1 tablet of artificial sweetener (eg: equal or stevia)

Method:
To cook pearl sago:
1) Wash and soak pearl sago for 15 minutes. Strain.
2) Boil water in a pot.
3) When water boils, add pearl sago. Stir till pearl sago turns clear and transparent.
4) Pour pearl sago into a sieve and wash under the tap to remove the extra starch.
5) Allow pearl sago to set in rinsed moulds and keep in refrigerator.

To cook syrup:
1) Boil sugar and palm sugar in water till sugar dissolves.
2) Add pandan leaves and simmer for three minutes.
3) Strain syrup into a sauce boat or suitable container.
4) Mix low fat milk with salt and strain into a sauce-boat or suitable container.
5) Remove sago pudding from moulds.
6) Serve with syrup and low fat milk separately.

Nutritional Facts (per serving): Unit
Calorie 92.5 kcal
Carbohydrate 9.4 g
Sugar 9.4 g
Proteins 2.0 g
Fat 1.5 g
Sodium 26.4 mg

Recipe contributed by: Ms. Noor Zarirah Bt Jusoh (Dietitian, Hospital Tuanku Ja'afar)