Serves 2
I was actually going to make some ‘bubur pacar cina’ but I didn’t have the base ingredients. I was craving for it so badly, so I dig my cupboard to see whether I had left over ingredients that resembles the ‘pacar cina’. I found some sago pearls and looked for a recipe in the internet. ‘Sago, corn and coconut milk’, that’s what I had read and it caught my attention. So, I made some and loved it immediately. There is an Indonesian cake that had the same ingredients. But it was a cake folded in plastic paper.
Ingredients:
1 cup sago pearl
2 cups warm water
750 ml water
3/4 cup sugar
1 cup canned corn kernels
200 ml light coconut milk
1/2 tsp salt
How to prepare:
-soak sago pearls in warm water for 15-30 minutes
-boil water and add the sago pearls and sugar
-cook for 15-20 minutes or until there is no white dots in the sago pearls
-add the corn kernels and cook for 2 minutes, turn off
-in another pan boil the coconut milk and salt
-stir well and turn off
How to serve:
-add the sago in a bowl
-add some of the light coconut milk
Mama Miyuki Easy Pantsy 
This is what I love about blogging, being introduced to such unique ethnic foods! Thanks.
Enjoy!
Mmmm looks yummy. Reminds me of something my grandma makes 🙂
Yes, very homey
So good to see sago in coconut milk, it sounds and looks delicious! We use sago (called sabudana) very often in Indian food too… especially in raitas and as sago dumplings:)
Wow, that’s new to me. I will check recipes on that
Yummy! I was hoping that it would be warm because freezing cold New York is demanding all soups, beverages, and desserts to be hot ones!
And lo and behold, it is 🙂
Yes, here too
I have been craving warm dessert soups and now you have a perfect one to try out.
Enjoy!
That looks so different to anything I’ve ever tasted! Hugs from Oz…..Paula x
You will love the sweet warm taste
delicious! reminds me of my childhood..i love sago 🙂
Me too
I love all sago and coconut milk based desserts! My favourite is mango pomelo sago in coconut milk with a scoop of green tea – I get it every time I go to Hong Kong. This looks delicious!
Hello!! I’ve just done the recipe and I obtained a pastry 😦 any balls. Can you give me an advice? I love this dish and I’ll be glad to prepare it at home. Thank you!
So your sago turns to be a pastry/porridge like. The best way is to put the dry sago balls for 20 min in cold water, before boiling it. Boil until the sago turn translucent, take out and drop in water with ice water to stop the cooking.