Pineapple Sago (Tapioca) Pudding

Name: Pineapple Sago (Tapioca) Pudding
Yield: 4 to 5 Servings
Cuisine: British
Ingredients: 1/4-1/3 cup Sago (Seed Tapioca) OR Small Tapioca Pearls; 1 can (440 g) Pineapple Pieces in Juice (NOT in Syrup) *You can purchase Pineapple Slices and cut them into small pieces; 2 tablespoons Golden Syrup OR Honey *add extra to suit your taste; 2 tablespoons Sugar *optional, but I add 2 tablespoons

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a very simple soft Jelly made with Sago (Seed Tapioca). I must credit Kelly Vimpani for this recipe. She shared her mum’s Pineapple Sago Pudding recipe on my Facebook page when I posted my 'Tapioca Matcha Milk Jelly' recipe. I altered her mum's recipe a little bit and rewrote it so that it would be easier for more people to understand it.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 to 5 Servings

1/4-1/3 cupSago (Seed Tapioca) OR Small Tapioca Pearls
1 can (440 g)Pineapple Pieces in Juice (NOT in Syrup) *You can purchase Pineapple Slices and cut them into small pieces
2 tablespoonsGolden Syrup OR Honey *add extra to suit your taste
2 tablespoonsSugar *optional, but I add 2 tablespoons

Saved

Steps

1

Place Water in a saucepan, add Sago (Small Tapioca Pearls), and soak for 1/2 to 1 hour. *Note: Soaking time depends on the product. Some Tapioca Pearls need to be soaked longer. Follow the instruction on the package.
2

Drain the canned Pineapple Pieces and save the Juice. You should get at least 1/2 cup Juice.
3

After soaking the Sago, add the saved Juice (about 1/2 cup) to the saucepan, and bring to the boil over medium heat. Cook, occasionally stirring, for 5 to 10 minutes OR until transparent. Remove from the heat and set aside. Small white dots in Sago, if there are any, will disappear.
4

Add Golden Syrup (OR Honey) to sweeten. I added 2 tablespoons Sugar for extra sweetness. Once it is sweetened, add Pineapple Pieces, and gently mix to combine.
5

Spoon the mixture into serving glasses. When cool enough, leave them in the fridge and chill.