Recipe: Ayurvedic sago pudding
We tend to be social in summer, spending more time outdoors enjoying picnics, barbeques, garden parties and maybe a winery thanks to the late sunset and warm weather. In the summer, our bodies naturally calm as the heat encourages muscles, nerves and even pores to open up and relax. To stay cool, metabolism slows too as it takes less energy to regulate our core body temperature in the heat, and maintain a cool head. This is why overeating in the heat leaves us snoozing on the couch - we don’t need as much dense food and energy in summer. Notice that cuisines which are borne in tropical climates tend to be lighter on meat and dairy, favouring leafy greens, lighter grains like rice, barley and tapioca, and cooling ingredients like coconut, mint, cucumber and tapioca. Even in desserts!
One of these ingredients is sago, which is an edible starch made from the pith of an array of tropical palm trees, especially the Sago palm tree. Sago pearls are anywhere from white to pink and even brown, and irregular in size, with a naturally mild flavour. While considered high in calories, sago is a simple starch that is easy to digest for sensitive tummies, provides helpful energy and starch to gut bacteria, and has a cooling effect on the mind and body.
This recipe can be followed with tapioca pearls as well, which are from the cassava plant, more widely available and cheaper than sago. However tapioca is more refined than sago, and sometimes has food colouring added - so try to find white tapioca pearls if you choose this option. I’ve added in ginger, ghee/ coconut oil and saffron to further support digestion, manage blood sugar and increase the calming effects of the traditional preparation method.
This recipe is inspired by two things:
My childhood growing up in the tropical climate of Malaysia where we always scrambled for the shade, drank coconut water and sugarcane juice, and were told to stay out of the afternoon sun because it would spoil our skin and aggravate mosquito bites. Food was a medicine that was local, seasonal and great for digestion - all things I took for granted as I greedily gulped down my fresh soya bean.
A few friends and clients who have become gluten-sensitive and are finding it challenging to enjoy social events due to their dietary restrictions. For many, their digestive issues came about years earlier and were endured with medication and discomfort until they became intolerances and allergies. And the good news is that it can be stopped and even reversed with some patience and knowledge. Ayurveda recognises that disease does not happen overnight, or even in six or 12 months - and so it does take time, but it can also be reversed with some simple diet and lifestyle adjustments that focus on self awareness and self care.
In the meantime, enjoy this gluten-free and dairy-free tropical recipe. Let this pudding replace ice cream or an egg custard with the same smooth and creamy consistency. The cooked pearls are demure and elegant, and they remind me of a cool, breezy place by the beach where the air and the sand are soft against my skin.
Ayurvedic Sago and Palm Sugar Pudding (serves 4)
Ingredients
4 tbsp sago pearls (medium size)
900ml water
1 tbsp ghee/ coconut oil
250ml coconut milk
1 tsp salt (to taste)
3-4 threads saffron
70g palm sugar
1 tsp dried ginger
2 pandan/ screwpine leaves, tied into a knot
Method
Rinse the sago pearls in water once or twice to remove excess starch, and then cover with water for at least 4 hours before cooking.
Using a deep pan, lightly salt the water and add the ghee/coconut oil. Bring the water to a boil, then add the pearls. Boil for 6-7 minutes, or until the pearls are translucent, stirring continuously to avoid it from sticking to the bottom of the pan. Rinse the cooked sago in cold water until it cools down and drain well. Transfer to 4 small pudding bowls or tea cups, and allow to set in the fridge for at least 1 hour.
Bring the coconut milk to a gentle simmer in a small pot and add the salt and saffron. Mix through and set aside.
In a small saucepan on medium heat, add the palm sugar, ginger and pandan leaves until the sugar has completely dissolved. You can add 1-2 tsps of water to help it along. Set aside.
Serve the sago pudding cool but not chilled (take it out of the fridge about 15-20 minutes before serving), and add the warm coconut milk and palm sugar on top, to your taste.
*Option to add some toasted coconut and slivered nuts like almonds on top as a garnish and some fibre!
Enjoy it on a warm day, sitting in the shade with a hat on and some cool company.
“People who love to eat are always the best people.”
— Julia Child
