Sago Poeding (Tapioca Pudding)
Sago Poeding
As a child, you always knew it was nearly ready when the kitchen windows fogged up and the wooden spoon made that slow, steady circle against the bottom of the pot.
There was something comforting about the way it settled into the dish — smooth on top, gently wobbling when touched, the kind of pudding that felt both humble and celebratory. A sprinkle of cinnamon or a spoon of golden syrup was often all it needed. The first spoonful was always warm and soothing, the pearls soft but still with a little bite, the flavour simple in a way that made you feel looked after. It tasted like long afternoons, full bellies, and the familiar rhythm of a Sunday spent at home.
Ingredients
- 4 cups milk
- 1 cup sago (tapioca)
- 2 tbsp butter
- 100 g sugar
- 4 eggs, separated
- 1 tsp vanilla
- Pinch of salt
- 125 ml apricot jam
Method
- Preheat the oven to 180°C.
- Boil the milk with the sugar, salt and sago until the sago turns translucent.
- Let it cool slightly.
- Add the beaten egg yolks, vanilla and butter.
- Spoon into an oven dish.
- Spread the apricot jam over the top.
- Beat the egg whites with a little sugar until stiff and spoon over the jam.
- Bake for 20–30 minutes further until browned.
- Serve hot with golden syrup on the side.