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| The baked sago pudding before digging in |
Sago, or tapioca pudding is a favourite in the summer. Yeung ji gum lo 楊枝甘露, or mango pomelo sago mixed with coconut milk and evaporated milk is very refreshing and citrusy from the pomelo, balanced with sweetness from the mango and sago pearls.
In the winter, baked sago or tapioca pudding, called 脆皮西米焗布甸 crispy crust baked sago pudding (chui pei sai mai guk bo deen) is a warm dessert that is also satisfying, with a meld of flavours and textures.
It has a pastry crust on top, and underneath is sago mixed with custard, and sometimes has a layer of either red bean, lotus seed, or black sesame paste.
Yesterday we had a massive Christmas feast featuring dishes like giant deep-fried minced shrimp balls, roasted pig, soy sauce chicken, steamed goby fish, pea shoots with yuba, and stir-fried lobster with vermicelli.
For dessert we had the baked sago pudding with a vanilla-flavoured egg custard.
Love the combination of the crunchy crust with the warm custardy filling with sago!
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