This wonderful Malay dessert creates flavour and excitement with simple cooking and just a few authentic ingredients.
1 cup sago, rinsed
400g can coconut cream
1 teaspoon finely grated orange rind
2/3 cup caster sugar
565g can lychees in syrup, drained
4 large passionfruit, halved
Place sago in a large saucepan with 2 cups cold water. Set aside to soak for 30 minutes.
Add coconut cream to sago over medium heat. Bring to the boil. Cook, stirring, for 15 minutes or until sago is translucent and tender. Stir in orange rind and 1/2 cup sugar. Set aside for 15 minutes to cool slightly.
Meanwhile, combine lychees, passionfruit and remaining sugar in a bowl. Spoon sago into serving bowls. Top with lychee mixture. Serve.
Super Food Ideas - August 2011
Recipe by Michelle Noerianto