SAGO DUMPLINGS
- 750 ml milk
- 1 ml salt
- 80 ml sago
- 75 g butter or margarine
- 50 ml sugar
- 50 ml Maizena
- 3 large eggs, separated
- cinnamon sugar to taste
Bring 700 ml of the milk, sago and 50 g of the butter and salt to the boil.
Reduce heat and simmer until sago is soft and translucent.
Mix remaining 50 ml milk with sugar, Maizena and egg yolks to form smooth paste.
Once sago is transparent rapidly add the Maizena mixture to sago.
Sago will thicken – remove from heat.
Whisk egg whites until stiff and gently fold into the sago mixture using a metal spoon.
Melt remaining 25 g butter.
Sprinkle cinnamon sugar in a hot serving bowl.
Dip a tablespoon into the melted butter and spoon tablespoonfuls of sago mixture into the bowl dipping the spoon into the butter between spoonfuls.
Sprinkle each layer of dumplings with cinnamon sugar and pour over the remaining butter.
Serve hot with custard.
Recipe posted by Zelda Ellis
Photo: Zelda Ellis
Photo: Zelda Ellis
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