Baked Sago Pudding (No Custard Powder)

Name: Baked Sago Pudding (No Custard Powder)
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/3 cup sago (about 70 grams); 2 egg yolks; 1/4 cup sugar (about 50 grams); 1/4 cup cornstarch or cake flour (about 30 grams); 2 cups milk (500 ml)

Ceci S @cook_7893587

Baked sago pudding is commonly found in Hong Kong and Macau, but it's rare to see it in restaurants abroad. Many recipes include custard powder, which can be made into custard sauce but contains various additives that aren't ideal for frequent consumption or for children. This version does not include custard powder.

This version has reduced sugar, but if you prefer it sweeter, you can add an extra 10 to 20 grams of sugar.

Ceci S @cook_7893587

This version has reduced sugar, but if you prefer it sweeter, you can add an extra 10 to 20 grams of sugar.

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Ingredients

Serves 4 servings

1/3 cupsago (about 70 grams)
2egg yolks
1/4 cupsugar (about 50 grams)
1/4 cupcornstarch or cake flour (about 30 grams)
2 cupsmilk (500 ml)

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Steps

1

Cook the sago in water for 10 minutes, then turn off the heat and let it sit for 15 minutes. Stir occasionally to prevent sticking. Rinse with cold water and set aside.
2

Mix the egg yolks with sugar until pale.
3

Add cornstarch to the egg yolk mixture until smooth.
4

Pour a small amount of milk into the egg yolk mixture and stir.
5

Heat the remaining milk in a pot until it starts to steam.
6

Pour the heated milk into the egg yolk mixture and stir. Return the mixture to the pot, add the sago, and cook over medium-high heat until it thickens into a pudding sauce.
7

Preheat the oven to 390°F (200°C). Place the pudding cups in a pan, fill the pan with water to 1/3 full, and bake for 20 to 25 minutes until the surface is golden brown.
8

Tip: Using cornstarch results in a more liquid texture, while cake flour makes it firmer.