Lotus Seed Paste Sago Pudding
A rich sago pudding made with lotus seed paste, coconut milk, and evaporated milk, baked in a bain-marie for a silky smooth texture.
Ingredients
sago
40 g
coconut milk
60 ml
fresh milk
250 ml
caster sugar
45 g
custard powder
20 g
unsalted butter
30 g
evaporated milk
50 ml
lotus seed paste
70 g
egg
1
egg yolk (for brushing)
1
Instructions
1
Preheat the oven
Preheat the oven to 220°C (about 425°F) for 15 minutes.
2
Prepare the sago
Bring a pot of water to a boil, add the sago and cook over high heat until only tiny white dots remain in the centers. Turn off the heat, cover the pot with a lid, and let it sit until the sago becomes fully translucent. Rinse under cold water, drain well, and set aside.
3
Mix the egg mixture
Whisk 100 g of the fresh milk together with the custard powder until smooth, then stir in the egg until evenly combined.
4
Heat the milk mixture
In a saucepan, combine the remaining 150 g of fresh milk with the evaporated milk, coconut milk, sugar, and butter. Heat gently, stirring, until the sugar has fully dissolved and the butter has melted.
5
Cook the pudding base
Slowly pour the warm milk mixture from step 4 into the egg mixture from step 3 while whisking constantly. Return the combined mixture to the saucepan and cook over low heat, stirring continuously, until it thickens into a smooth custard. Fold in the cooked sago.
6
Fold in the lotus seed paste
Add the lotus seed paste and gently swirl or fold it through the sago custard to your liking, leaving visible streaks if desired.
7
Bake and serve
Divide the pudding mixture into individual heatproof cups, brush the tops with the beaten egg yolk, and place the cups in a water bath. Bake at 220°C (about 425°F) for around 15 minutes, or until the tops are golden and set. Serve the rich, fragrant pudding warm or chilled.
