(Thagu-Pyin)
Sago or tapioca is
transformed from dullness by the fragrance of palm sugar. The burmese make
something easier than the Goula Malacca served all over Southeast Asia as saga
with palm-sugar syrup and coconut cream.
Ingredients
-
1 3/4 cups plus 1 cup
water
-
1/2 teaspoon butter
-
1 heaping cup dry sago or
tapioca
-
1 large or 1 1/2 pounds
grated coconut
-
2 cups solid palm sugar
OR 1 1/2 cups maple syrup
-
A pinch salt
Directions
-
Boil 1 3/4 cups water.
Wash sago quickly; add to boiling water and stir.
-
Dissolve palm sugar in 1
cup heated water.
-
When sago begins to get
transparent, strain in dissolved palm sugar (or add maple syrup).
-
Boil a few minutes more
till sago is cooked through.
-
Pour into shallow
buttered tray and let cool and set.
-
Grate coconut.
-
Add large pinch salt and
mix into grated coconut.
-
Scoop out spoonfuls of
set sago; roll in coconut till well covered
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