Sago Gula Melaka

Ingredients

Serves: 4 

• 250g sago, soak in water for 30 minutes then drain
• 8 cups (2l) water

• Coconut sauce:
• 1 cup (250ml) coconut milk
• salt to taste
• Palm syrup Sauce:
• 300g palm sugar, break into pieces
• 1 1/4 cups (310ml) water

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Directions

Prep:5min  ›  Cook:7min  ›  Extra time:18min  ›  Ready in:30min 

1. Boil water in a deep pan. Add sago and stir. Cook until it becomes transparent. Remove from heat and rinse the sago in a wire mesh sieve under cool running water to remove excess starch.
2. Spoon the sago into individual serving molds or one large round mold and refrigerate until chilled.
3. Heat the coconut milk over low heat and stir in a touch of salt. The coconut sauce should have just a hint of saltiness. Remove from heat and reserve.
4. For the palm syrup, simmer the broken pieces of palm sugar with water in a saucepan. Stir until all the sugar is dissolved. Strain the syrup through a sieve into a pitcher.
5. To serve: Unmold the sago pudding into a shallow bowl. First pour in the coconut sauce then the syrup over the pudding. If serving individual portions, add the amount of sauce/syrup according to individual preference.

Traditional Banana Split

Ingredients:

1/2 cup scoop vanilla ice cream
1/2 cup scoop chocolate ice cream
1/2 cup scoop strawberry ice cream
1 large ripe banana
2 tablespoons chocolate syrup (or Hot Fudge)
2 tablespoons strawberry ice cream topping (or fresh strawberries)
2 tablespoons crushed pineapple
2 tablespoons wet walnut ice cream topping
whipped cream
cherries

Directions:

1 Line up ice cream scoops next to each other in an oval deep dish or a banana boat.

2 Cut the ends of the banana off (about 1/4 inch) while still in the peel.

3 Slice in half longways.

4 Pop each half of the banana out of the peel onto each side of the ice cream row, pressing down and in a little so it'll stay put.

5 Top the vanilla ice cream with the pineapple, the chocolate with the chocolate syrup and the strawberry with the strawberry sauce.

6 Spoon the wet walnuts over all three scoops of ice cream.

7 Top each scoop with some whipped cream and a cherry for each.

8 Enjoy!

Mango Rice Pudding

ingredients

2 1/2 tablespoons butter

1 cinnamon stick

3 tablespoons sugar, divided

1 ripe mango, peeled, seeded and diced

1 teaspoon vegetable oil

1 cup jasmine rice

1 cup whole milk

1 1/2 cups evaporated milk

2 cups water

Zest of 1 lime

Pinch ground nutmeg

Directions

Heat a medium-sized pot over medium heat. Melt the butter. Add the cinnamon stick and 1 tablespoon sugar, and stir to dissolve. Add the diced mango, and saute until the mango caramelizes slightly. Remove the mango mixture, leaving the cinnamon stick in the pan, and set the mango aside in a bowl.In the same pan drizzle in the vegetable oil. Add the jasmine rice, and stir to coat the grains in the oil.
Pour in the whole milk, evaporated milk, water, lime zest, and remaining 2 tablespoon sugar, and stir to combine. Simmer the rice for 20 minutes. Once the pudding is cooked, season it with the nutmeg, stir and remove the heat. Add half of the mango mixture back to the pan, and mix.
To serve, ladle the pudding into a bowl and garnish with the reserved mango mixture.