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Chai Sago Pudding

Upon discovering how easy Sago Pudding is to make, I became angry at my mum, for not making it more often when I was a child. Apparently sugar isn’t good for health. Health schmealth.

The sweet coconut-drenched tapioca caviar was one of my favourite desserts mainly because it resembled frog eggs and there was something masochistically satisfying about that.

 This version is less sickly sweet than the version I grew up eating. Sago on its own is flavourless - the magic lies in the sauce. This Chai-coconut sauce packs a powerful spice punch and depth that is almost coffee-like. This sago pudding is not for the faint-hearted. 



Chai-Coconut Sauce

200ml coconut milk
2 tbsp brown sugar
3 tbsp The Chai Villain’s Sticky Chai Blend


Sago Pudding

800ml water
1 tbsp white sugar
4 tbsp sago


1. To make the sweetened Chai-Coconut sauce, add the coconut milk, brown sugar and Sticky Chai Blend into a pot and bring to a boil. Kill the heat immediately and let it infuse for 4 minutes.

2. Strain and refrigerate until cold and thickened. This should yield approx 150ml of sauce.

3. To make the Sago Pudding, bring water and sugar to a rolling boil and scatter in 4 tbsp of sago. Cook for 30 mins, stirring occasionally until the sago turns translucent.

4. Once cooked, immediately stir in 1 tbsp of Chai-Coconut sauce, mixing thoroughly.

5. Spoon the sago into moulds and refrigerate for 2 hours until set.   

6. Once cooled, unmould the sago into a bowl, and generously drizzle over the Chai-Coconut sauce.