Saagu Bondibaiy

We already have a Saagu Pudding recipe here on Lonumedhu. It tastes very similar to our usual saagu bondibai but has the flavours of cinnamon and cardamom in it and it also includes condensed milk.

This recipe here is a much more traditional version of the bondibaiy. No condensed milk, just good old coconut milk and the sago is flavoured with just pandan and rosewater. Those of you who really want condensed milk in your saagu bondibai can replace the coconut milk with condensed milk and skip the sugar; remember to taste test and adjust it to your liking before calling it done though.

Serves: 2-3

Ingredients:

• 1.5 liters water (for boiling sago)
• 100 grams sago pearls (a little over ½ cup)
• 4 cups water (to add to the pot after cooking sago)
• 1/3 cup sugar (or to taste)
• 6 inches pandan
• 1/3 cup coconut milk
• 1 ½ tsp rosewater

Instructions:

1. Add 1.5 liters of water to a large pot and bring to a boil. Once the water starts boiling, add the sago. Boil for 12 minutes or until the sago becomes translucent with just a small white dot in the center. You can stir it from time to time to ensure the sago don’t clump together.
2. Switch off the stove and add 4 cups of water to the pot and put the lid on; no need to stir. Keep it that way for 30 minutes.
3. Drain the sago. Add some water to the pot and drain the sago twice more or until the water is clear and doesn’t look starchy anymore. Alternatively you can use a mesh sieve to rinse and drain the sago thoroughly. When done you should have completely translucent sago pearls that don’t feel sticky or starchy.
4. Add the sago to a clean pot along with sugar, pandan leaf and coconut milk. Give it a good mix and cook over low heat for 10 minutes, stirring occasionally.
5. Stir in the rosewater and that’s it.