Back at home, Sago is such a traditional dessert which is to addictive for me. It is normally served with coconut cream infused with pandan. As it is so easy to make, I made it several time, here, in New Zealand, to cure my homesickness.
The tiny sago pearls give a really nice texture in the palate. Also, it always reminds me with those fancy coconut caviar or pearl or whatever those fancy things about Molecular Gastronomy. Oh well, I don’t need those fancy tubes and magic powder to make this delicious dessert. Guess that Indonesian had invented a fancy coconut caviar recipes from ages ago =D.
Ok, so, I decided to combine my fave sago with passion fruit cream and coconut crumble as a trifle. And, Voila!! This recipe is so simple, but to die for!.
PS: I made not only one, but TWO! heh heh..
Passion Fruit, Sago and Coconut Crumble Trifle
(for one 20cm diameter trifle)
Coconut Crumble
100gr plain flour
40gr brown sugar
80gr butter (chilled and cubed)
60gr shredded coconut
Preheat oven to 180C
Combine flour, brown sugar, butter and shredded coconut in a bowl.
Rub the mixture with your fingertips until you have a crumbly mixture.
Transfer into a baking tray with silicon mat or baking paper.
Bake for 20 minutes or until golden brown.
Coconut Sago
300ml water
300ml coconut milk
60gr sugar
70gr sago
Put everything in a pot and cook for 30 minutes in a medium heat.
Ensure that all of the sago is cooked (translucent). If you are running out of liquid, add 50ml water and 50ml coconut milk.
Let the sago cool before use.
Passion Fruit Cream
80ml passion fruit juice (with seed)
110gr caster sugar
2pcs eggs
1.5tsp cornflour
70gr butter (cubed)
100ml cream
Heat passion fruit in a pot until just before boiling.
In a bowl, whisk eggs, sugar and cornflour together.
Add hot passion fruit to the mix, whisk and transfer back to the pot.
In a medium heat, cook the passion fruit mix. Keep stirring until it is boiling and thicken.
Pour it back to the bowl and let it cool to room temperature.
Meanwhile, whisk the cream into soft peak stage.
Fold half of the whipped cream to the cool passion fruit mix. Then, fold the rest of the cream until you have a smooth mixture.
To assemble:
In your trifle glass from bottom to top:
Coconut crumble – sago – passion fruit cream
Decorate as desired. I piped whipped cream on top of passion fruit and sprinkle more crumble and freeze dried raspberry.
ispeakdessert. 