Sago BondibaiCoconut Sago Pudding

Name: Sago Bondibai (Coconut Sago Pudding)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Maldives
Ingredients: 200 g Sago Pearls (rinsed); 800 ml Water; 5 g Pandan Leaf (tied in a knot); 500 ml Coconut Milk; 150 g Palm Sugar (chopped); 2 g Salt; 2 g Cardamom Powder; 10 ml Rose Water; 50 g Coconut Meat (finely grated)

A comforting Maldivian-style pudding of sago pearls simmered in coconut milk and sweetened with palm sugar. Pandan, cardamom, and rose water give it a delicate perfume, and it can be served warm or chilled.

Prep

10m

Cook

25m

Serves

Estimated

Nutrition

Per serving

660kcal

Calories

Protein

35g

Fat

90g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pudding

200g
Sago Pearls (rinsed)
800ml
Water
5g
Pandan Leaf (tied in a knot)
500ml
Coconut Milk
150g
Palm Sugar (chopped)
2g
Salt
2g
Cardamom Powder
10ml
Rose Water
50g
Coconut Meat (finely grated)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Bring the water to a gentle boil, then add the pandan leaf and the sago pearls.
02
Cook at about 95°C (203°F), stirring often, until the sago pearls turn mostly translucent.
03
Pour in the coconut milk and continue to cook gently until the pudding becomes creamy.
04
Add the palm sugar and the salt and stir until the sugar has fully dissolved.
05
Remove the pudding from the heat, discard the pandan leaf, and stir in the cardamom powder and rose water.
06
Serve warm or chilled, topped with the coconut meat.

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