Thai Coconut Sago Pudding

Welcome to our weekly Foodie Friday link up! I’m linking up with Annmarie from the Fit Foodie Mama + Esther from Chocolate Runner Girl to create awesome healthy recipes each week! This week’s theme is Dairy-Free!

This week, I have a delicious Thai dessert for you–Thai Coconut Sago Pudding, brought to you by my best friend from the other end of the coast! We’ve been friends since 6th grade and lived together throughout college. We started learning to cook in sophomore year, and I’m super sad that we don’t live together anymore because we could be doing this every day! ;_; (Or week.)

This isn’t to say that I dislike where I am now. I love my residency program and am really happy here, but I feel like California will always be home to me, and it’s also where all my family and closest friends live, so it’d be nice to get back there someday!

As you might know, I’ve been living pretty far from home for about the last half-decade, so every time I go home, my best friend and I usually make a ton of food when I’m back! We have an epic list going called “HULK SMASH FOOD FEST” with all the recipes we want to make (2.5 pages alone are dedicated to different types of ice cream >_>).

…Once a year is pretty difficult to stuff in all the daily cooking adventures we want to stuff in, so as I mentioned a couple weeks ago, we recently started doing Skype Slack cooking dates! :]

Thai Coconut Sago Pudding (泰式椰汁西米糕)

Recipe adapted from My Daddy Cooking.

Print Recipe

Thai Coconut Sago Pudding (泰式椰汁西米糕)

Course: Dessert

Cuisine: Asian, Thai

Keyword: vegan, vegetarian

Ingredients

• 1/4 tsp salt
• ~1 3/4 cup 400mL coconut milk
• ~1/2 cup sugar or your choice of sweetener 5 tbsp for coconut milk topping, 2 tbsp for sago pudding bottom
• 8 tsp tapioca flour 5 tsp for coconut milk topping, 3 tsp for bottom
• 1/3 cup 50g sago*
• 120 g corn or enough kernels from 1 ear of corn
• 15-20 fresh pandan leaves
• ~3 cups water 750 mL for cooking the sago, 125g for mixing with the 8tsp tapioca flour for sago bottom layer

Instructions

• Steam corn in a pot for ~15 minutes, then remove ears from the cob. You can make this process easier by using a chopstick to remove one vertical line of ears of corn, then use your fingers to peel the rest off row by row.
• Cut pandan leaves into about 7.5" horizontal strips. Make vertical halfway cuts every 1.5" along the leaf and fold the pandan leaf along these half-cuts into a "box."**
• Use a toothpick to stab through the pandan leaf box to help it to keep its shape.
• Boil water and add the sago into the pot. Let cook for 15 minutes, stirring occasionally. The sago will start to look somewhat translucent. Cover and let it continue to cook on the stove for 30 minutes (they should be mostly translucent at this point).
• Add the sugar and the water mixed with tapioca flour. Stir to combine.
• Add the corn and let cook for ~1-2 minutes, stirring continuously.
• Turn off the heat and empty the pudding mixture into each of the pandan leaf "box." Fill until about 80% full.
• Add coconut milk, salt, 5 tbsp sugar + 5 tsp tapioca flour into a pot and let cook on the stove, stirring continuously. When it becomes a paste-like consistency, turn off the heat.
• Top off each pandan leaf "box" with the coconut milk mixture.
• Add a corn kernel to the top of each.
• Let cool and store in refrigerator until ready to serve!

Notes

*You can use tapioca pearls instead of sago if you'd like!

**If you want to see the pandan leaf being folded into a box, start at 3:38 in this video!

End-of-Week-ish Recap!

• Do you feel like this year’s going by way too quickly? Come catch up with me at this month’s Ultimate Coffee Date!
• Guess who just finished her last rotation of her intern year?!? Check out what a day night in the life was like with me on night float!

• If you also live super far from your friends/family, how do you stay in touch?
• What’s your favorite dairy-free dessert?

 Loading InLinkz ...