Is my jelly holding up?
The Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month continues on! For the second jelly I present you another simple recipe, it is a classic Malaysian dessert, mango and sago pudding. I do have a soft spot for sago pearls, these slippery little suckers! Yesterday when I was at the Malaysia Kitchen BBQ Madness, a lady came up to me and asked me, “Are you making kuih for your dessert bar? I can help you!” My answer was a ‘maybe’.
Don’t get me wrong, I love kuih-muih, I grew up with these gelatinous textural deserts in Malaysia. But, it is an Asian thing, and from what I gathered, a lot of gwai-los (slang for caucasian) simply can’t understand why we have such heavy desserts after dinner, let alone it is served warm or hot! That’s why I don’t think it will go down well to serve kuih in my-future-dessert-bar, but I definitely will play around the idea of using kuih as a component in a dessert plate. Having said that, I did trained The Pom to slowly liking Asian dessert, and sago is a good starting point.
As the sago is already sticky on its own once cooked, so there is really no need to use gelatine or agar-agar to make it set. Some recipe uses beaten egg white to mix into the sago is because to prevent them congeal together, but that’s what we need to shape it into a cone, hence I didn’t add egg white. Also I did use a little bit of gelatine powder for the mango part, which is a mix of mango puree and dice mango. Usually the mango sago pudding will be served with evaporated milk or my favourite, the palm sugar syrup, gula melaka as we called in Malaysia. I didn’t put the syrup with the pudding while doing the wobbly testing on the boombox, can you imagine the mess it will make? Definitely a no-no!
But I think is time to find out whether it will jiggle?
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MANGO & SAGO PUDDING 1 ripen mango, halved and stone discarded 1/2 cup tapioca pearls 4g gelatine powder Method 1. soak gelatin powder in 2 tablespoon of cold water. 2. Add 2L of water in a medium saucepan and bring to boil, then rain the tapioca pearls into the hot water. Keep stirring the pot with a spoon to avoid the pearls stick in a clump and let it cook for 15-20mins. 3. In the mean time, put half a mango into blender and blitz it until puree. Dice the other half and set aside. 4. Check the tapioca, when the pearls are almost transparent with only a tiny white dot in middle then they are ready. Strain and wash them under cold water, then drain n dry. Fill 2/3 of the jelly mould with tapioca pearls, and let it set in fridge for 1 hour. 5. Heat up half of the mango puree in a small saucepan, add the gelatin powder and stir until dissolved. Pour the warm puree back with the rest of the puree, add diced mango and mix well. 6. Take the mould out of the fridge and top it with the mango puree to the brim. Put it back into kitchen and let it chilled until it is set. 7. Served with - evaporated milk or palm sugar syrup (recipe here)
WIN Royal Selangor Nick Munro Jelly Mould autographed by Billy Law from Masterchef 2011 & a Olympus VG-110 Camera.
If you like my jelly idea/concept for the Royal Selangor 30-day ‘Get your jelly on’ challenge in aid of Breast Cancer Awareness Month, please do support and leave a comment. Any feedback, idea or even share your story is very much appreciated! Each time you leave a comment will automatically enter into the competition to win these fabulous prizes! You can also use the buttons below and share it with the social world! Thank you!
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