Sago dumplings

Recipe from: 9/24/1992 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • SAUCE
  • 30
    ml
    butter
  • 5
    ml
    cinnamon
  • 200
    g
    sugar
  • 500
    ml
    water
  • 10
    ml
    cornflour, blended with a little water
  • DUMPLINGS
  • 50
    ml
    uncooked sago
  • 1
    Litres
    milk
  • pinch salt
  • 3
    eggs, separated
  • 50
    ml
    cornflour
 

Method

 
Mix all the ingredients for the sauce in a large saucepan. Heat while stirring continuously and bring to the boil. Simmer until the sauce thickens slightly, Pour into a bowl. Soak the sago in a little water for about 10 minutes. Set about 15 ml milk aside and add the soaked sago to the remaining milk. Add the salt and heat until the sago is cooked and transparent. Stir every now and then. Beat the egg yolks lightly. Add the cornflour and the remaining milk and mix well. Stir a little of the hot milk mixture into the egg mixture before adding it to the remaining milk mixture. Simmer slowly for 5 minutes, stirring frequently. Beat the egg whites until stiff and fold into the mixture. Drop tablespoons of the mixture into the syrup and serve. Serves 4-6.
 

Read more on: starch
 

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