Cherry & Dennis Helper Habitat
Hong Kong Baked Sago Custard Pudding
港式焗西米布甸
Recipe overview
Cooked sago in egg custard bakes to a lightly golden top and soft centre.
01
Ingredients
Main ingredients
- 80 g small sago pearls
- 3 pieces eggs
- 400 ml whole milk
- 100 ml coconut milk
- 1.5 L water
Custard mixture
- 70 g sugar
- 25 g cornflour
- 20 g butter
02
Tools
- mixing bowl
- measuring spoons
- measuring jug
- lidded pot
- sieve
- whisk
- oven
- ovenproof baking dish
- oven gloves
- food thermometer
03
Steps
Step 1
Bring 1
Bring 1.5 litres water to a rolling boil.
Step 2
Add dry sago and stir to prevent sticking
Add dry sago and stir to prevent sticking.
Step 3
Cook fifteen to twenty minutes until translucent; extend if required by pack
Cook fifteen to twenty minutes until translucent; extend if required by pack.
Step 4
Drain sago, rinse cold to remove surface starch and drain well
Drain sago, rinse cold to remove surface starch and drain well.
Step 5
Preheat oven to 180°C; grease dish with five grams butter
Preheat oven to 180°C; grease dish with five grams butter.
Step 6
Whisk eggs, sugar and cornflour smooth
Whisk eggs, sugar and cornflour smooth.
Step 7
Heat milk and coconut milk until lightly steaming, not boiling
Heat milk and coconut milk until lightly steaming, not boiling.
Step 8
Slowly whisk hot milk into egg mixture continuously
Slowly whisk hot milk into egg mixture continuously.
Step 9
Return to pot and stir over low heat until thick; add remaining butter and sago
Return to pot and stir over low heat until thick; add remaining butter and sago.
Step 10
Pour into dish, level the surface and place on the middle oven rack
Pour into dish, level the surface and place on the middle oven rack.
Step 11
Bake twenty-five to thirty minutes until set and centre reaches 75°C for at least 30 seconds
Bake twenty-five to thirty minutes until set and centre reaches 75°C for at least 30 seconds.
Step 12
Remove with gloves, cool slightly and portion into bowls
Remove with gloves, cool slightly and portion into bowls.
Common mistakes
- Pouring hot milk all at once scrambles eggs; browning does not prove the centre is cooked.
Tips
Stir custard constantly over low heat to prevent lumps. Contains egg and milk; refrigerate leftovers within two hours and use within three days.
