Recipe Archives->Asian Sea->Sago Cake

Sago Cake with Langka
Serves 8 - 10

2 cups sago (tapioca balls)
1 tablespoon clarified butter
3 cups water
2 cups coconut milk
1 1/2 to 2 cups granulated sugar (to taste)
4 cups milk
1/2 cup roasted cashews, coarsely chopped
1/4 cup golden raisins
1 teaspoon cardamon powder
8 to 10 clove ripe langka (jack fruit), if canned, drain excess liquid

In a thick pan, heat clarified butter. Put in sago and fry about
10 minutes on low heat until they are slightly golden in color.
Heat water and add to sago, stirring constantly to avoid forming
lumps and to prevent scorching. Let it cook until all the water is
absorbed by sago and it turns transparent. Add coconut milk, stirring
constantly to prevent sago from sticking. When most of the coconut
milk is evaporated, stir in sugar.  Heat milk in separate pan. Pour
and mix it slowly into the sago mixture as it is cooking. Keep
stirring. The milk starts thickening and reaches dropping consistency.
Mix in cashews, raisins and cardamon powder in the final stages of
cooking. Pour the mixture in a well greased cake or loaf pan. Cool
until it reaches jello like consistency approximately 8-10 hours
or refrigerate overnight. Run a sharp knife around the edges and
carefully remove sago mixture from mold right side up on serving
plate. Garnish each portion with a clove of sweet ripe langka just
before serving.

Printable version: sago-cake.txt.