Thai desserts can act as breakfast because of how light and nourishing they are. When you visit the fresh markets in Thailand as early as 4am, you will see several dessert stands under the hanging yellow light bulbs. The tables are usually spread with colorful desserts from coconut jelly to the delightful drops of smooth, sweet egg yolk, and from caramelized glutinous rice cake to the vibrant miniature fruits made with bean paste coated with colors and gelatin. Again, I must confirm that I’m not a dessert person. I prefer savory food, but for some reason, I can’t just walk pass the dessert stands without hauling all kind of sweets in my grocery basket. Though I don’t really like too much sweet stuff, I’m obsessed with pampering my family with these desserts.
Thai Sago Pudding is a light and creamy dessert made with just 5 ingredients. It’s simple and easy to make. Sago or tapioca pearl is one of the easiest things to cook. I remember how I figured out the whole thing by myself just by looking at the dessert. This delicate treat is one of those plain dishes you can just dissect and analyze at first bite. In this dish, the tapioca pearl is soft and sweet infused with pandan leaf flavor in contrast with the salty coconut cream, and they go wonderfully together like love songs in romance movies.
Last week, I made this Thai Sago Pudding for Sadik, and he took it to work. During lunch Yaseen called him and asked if he had his food. Sadik said he had the pudding for lunch, and he even shared it with his friends. Everyone loved the pudding, and I wished knew so I could send a big batch of this yummy dessert.
By the way, my dad always told me tapioca pearls are really good for health, especially for your digestive system. Well, coconut cream is not only delicious, but it’s also packed with vitamins, minerals and essential fatty acids. So Thai Sago Pudding is super good for your body as well. Oh, and it’s also gluten-free and vegan, so Sadik is really happy about this.
Thai Sago Pudding
1 cup Pandan Leaf Flavored Tapioca Pearls – You can use the plain ones as well
3 cups water
½ cup sugar
2 cups coconut cream
1 tbsp rice flour
½ tsp salt
Bring 3 cups of water to boil in a pot, add sugar and tapioca pearls. Simmer for 8 minutes and turn off the heat. The tapioca pearls should absorb all liquid and become translucent at this stage.
In a medium sauce pan, combine rice flour, salt and coconut cream. Slowly cook the mixture over a low heat until the sauce become thick. Remove from the heat and keep aside.
While the coconut cream sauce is still warm, pour it in a jar or any serving bowl of your choice. If the sauce becomes cold, it’s going to set so you should work on it when it’s warm.
Now add tapioca pearls as the next layer.
Top it with some more coconut cream sauce.
You can eat it right away while it’s warm and slightly runny, but if you save it for later, the pudding is going to set and taste even better. You can store this in the fridge for a few days.