Sago puddings with spiced pineapple
Pete Evans; The Australian Women's Weekly,
INGREDIENTS
1 cup (220g) sugar
1 cup (250ml) water
1 teaspoon grated fresh ginger
1 cup (200g) chopped fresh pineapple
1 cup (250ml) water, extra
¾ cup (200g) palm sugar
1 star anise
1¼ cups (250g) sago
½ cup (125ml) coconut cream
1 tablespoon vanilla extract
pinch salt
½ cup (40g) shredded coconut, toasted
METHOD
Combine sugar and water in a medium pan; stir over medium heat until the sugar is dissolved. Measure syrup; you will need 1 cup/250ml. Bring syrup to a simmer; add ginger then pineapple and cook for 1 minute.
Drain. Return the pineapple to the same pan and cook until just starting to caramelise.
Bring the 1 cup extra water to the boil in a small saucepan. Break up palm sugar and add to water, cook until sugar is dissolved. Add star anise, simmer, uncovered, over medium heat until reduced to a syrup.
Meanwhile, bring a large saucepan of water to the boil; add sago, stirring, to prevent sticking. Simmer for 15 minutes or until sago is just transparent. Drain through a sieve and rinse with cold water.
Place sago in a large bowl; stir in palm sugar mixture, coconut cream, vanilla and salt. Cool.
Divide among eight 2/3 cup (150ml) moulds or glasses; refrigerate until set, about 2 hours.
Serve puddings with pineapple and coconut.
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