Sago is a very starchy pearl used as a thickening agent. I think it is comparable to tapicoa, which is more commonly used in the Americas. We have made use of it once before in a well-loved and popular Arabian Gulf dessert here. This spin-off uses more Asian flavors (litchi, coconut milk), with a touch of Arabian rose, that quite frankly when combined brings memories of all things Isfahan.
Be ready to babysit the pot for a good half hour since that's how long the sago takes to cook and constant stirring is a must if you want to avoid scalded milk from the bottom of the pot. Note that rose syrup and not rose water is used here. If you don't have rose syrup, just increase the sugar by about a quarter cup, and use a quarter cup rose water with a drop or two of red food dye to give it that pink hue.
Ingredients:
1/2 cup sago pearls
4 cups milk
1/2 cup sugar
3/4 cup coconut milk
1 can litchi in syrup
2/3 cup rose syrup
Method:
Soak the sago in a cup of milk for at least 30 minutes.
Blend the can of litchi together with it's syrup; set aside.
In a pot, combine the soaked sago together with its milk, add the remaining three cups of milk, and the sugar. Bring to a boil over medium heat and stir continuously for about 30 minutes until the pudding has thickened and the pearls are translucent. The pudding should be very thick at this stage.
Stir in the coconut milk and the pureed litchi.
Off heat, stir in the rose syrup.
Pour the mixture into your serving bowl, press clingfilm over the surface to avoid a skin forming, and refrigerate overnight.
صحة و عافية
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