Lemon sago
(1)
8 hours
Don't let unhappy school memories of lemon sago stop you from trying this delicate and delicious treat! Sago should be carefully cooked so that it has no lumps, be well-flavoured and well-chilled and presented in pretty bowls or dessert glasses, with a thin layer of cream poured over just before serving.
Lynn Cole
78 people made this
Ingredients
Serves: 4
- 1/3 cup sago
- 4 cups water
- Pinch of salt
- Finely grated rind of 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon golden syrup
- 2 tablespoons brown sugar
- Custard or pouring cream, to serve
Directions
Preparation:1hour ›
Cook:12min ›
Extra time:6hours48min ›
Ready in:8hours
- Place the sago in a bowl, cover with half the water and allow to stand for 1 hour. Drain.
- Put the sago in a saucepan with the remaining water and add the salt. Cook over medium heat, stirring constantly, until the sago comes to the boil.
- Reduce the heat to medium-low and simmer for 3 minutes, or until the sago is soft and transparent.
- Remove the saucepan from the heat. Add the lemon rind and juice, the golden syrup and the brown sugar to the sago. Mix well to combine the ingredients.
- Spoon the mixture into a 4-cup serving bowl or four small, pretty glass bowls.
- Cover with plastic wrap and place in the refrigerator overnight to chill.
- Serve the chilled lemon sago with custard or drizzled with pouring cream.
Serving Suggestion:
For a special treat, serve with homemade custard.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
3
This recipe is delicious the next day. Eating it as soon as it is set doesn't provide time for the lemon flavour to strengthen - 05 Feb 2013