serves
4-6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 200 g small sago seed
- 6 passionfruit
- 185 g caster sugar
- 430 ml coconut cream
- 1 vanilla bean
- pinch of sea salt
Instructions
Bring a large pot of water to a rolling boil. Stir in the sago and keep at a constant boil, stirring occasionally for about 12 minutes, until there is only a tiny speck of white left in the middle of each sago seed.
Strain into a fine colander and rinse thoroughly with cold water to remove excess starch. Set aside to drain well.
Make a simple passionfruit coulis by scooping out the flesh of 4 of the passionfruit into a small pot. Add 50 g of sugar and heat to dissolve. Strain and set aside.
Bring 400 g of coconut cream to a simmer with the remaining sugar. Split the vanilla bean and scrape the seeds and add to the coconut cream, bean and all. Simmer for a further 2 minutes. Let cool and discard the vanilla bean.
Mix the cooked sago with the coconut cream.
Transfer to a serving bowl and spoon the remaining coconut cream on top. Drizzle the coulis across the top.
Finish with the pulp from the remaining 2 passionfruit.
Recipe and image from China Doll by Frank Shek (New Holland, $49.99, hbk). Read our review and find more recipes from the book here.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
