Sago pudding with mango and lime

We are hurtling officially towards summer down here (ie tomorrow) and to be frank I am not pleased. I do not do hot weather and even moreso, humidity. I was truly born in the wrong country although Tasmania would probably do quite nicely. Beautiful countryside, lower temps, less humidity and a great food culture. Let’s sit with that for a moment shall we?

The only redeeming feature for me in these hotter months, apart from washing drying on the line in an hour rather than a day, is the food. Stone fruits, mangos, papaya, crisp Asian salads loaded with lime, mint, coriander and chilli and cooking outside.

Actually Sydney’s climate means I could/should use the BBQ year round but I always tend to forget it’s there once the heater is in action. The main reason I like cooking outside is I don’t have to clean down the cooktop. Yes, I am that lazy.

This dessert is fairly and squarely placed in my summer repertoire and all the boys love it. Along with the black sticky rice it sits in relatively high rotation, topped with mango or other summer fruits, drizzled with a palm sugar syrup, extra coconut cream and lime to give it zing.

Some people call it sago, some call it tapioca, we call it frogs eggs. There are myriad recipes for its use but this is my go-to.

Frog's eggs with coconut, palm sugar syrup, mango and lime. Giddyup #everyfuckingnight
Frog’s eggs with coconut, palm sugar syrup, mango and lime. Giddyup #everyfuckingnight

Tapioca pudding with mango and lime
 
The perfect summer dessert served with fresh tropical fruit
Author:
Ingredients
  • 2 cups sago
  • 200 ml coconut cream
  • 200 g palm sugar
  • 400 ml water
  • Mango, cut into slices or cubes
  • Lime wedges
Instructions
  1. Bring a large saucepan of water to the boil and stir in the tapioca
  2. Cook for 15 minutes or until the beads are basically see-through, stirring regularly (this is important as they are pesky little things that like sticking to the bottom of the saucepan)
  3. Strain in a fine-holed sieve and rinse well under cold water (you'll still lose some but don't fret)
  4. Place in a bowl and stir through half the coconut cream and half the palm sugar syrup (see below)
  5. Chill for an hour or more
  6. To make the palm sugar syrup combine the palm sugar and water in a saucepan and bring to the boil
  7. Simmer until it is thick and syrupy
  8. To serve, spoon into a bowl, top with fruit, drizzle over some of the remaining coconut cream and sugar syrup and finish with a squeeze of fresh lime.
  9. For complete show-pony status you can initially pour them into moulds and then turn out when serving, fancy like.

 

Black sticky rice dessert

Two of my favourite desserts are tapioca (sago) served with a palm sugar syrup and coconut cream or this, black sticky rice served with mango, a squeeze of lime and coconut cream.

You will need to start it the day before to allow the rice to soak, but apart from that nuisance it comes together easily.

Black sticky rice w/mango and coconut cream. Special #everyfuckingnight today.
Black sticky rice w/mango and coconut cream. Special #everyfuckingnight today.

I double this because there is a chronic fear in this house we might run out of food. It makes a fair amount but it means there’s some left for the next day.

Black sticky rice
 
Earthy sweet black glutinous rice topped with coconut cream and mango
Author:
Ingredients
  • 200 g black glutinous rice
  • 1 ltr water
  • 150 g palm sugar, shaved
  • coconut cream
  • mango
Instructions
  1. Soak the rice over night
  2. The next day drain the rice then combine with the water and bring to the boil
  3. Simmer for 30 minutes, covered over a low heat
  4. Stir in the palm sugar
  5. Simmer, covered, until nearly all the liquid is absorbed
  6. Serve with coconut cream and mango

 

Onward!