Preparation time
2min
Total time
2min
Portion
4
portion(s)
Level
easy
Ingredients
- 100 g Sago or Tapioca
- 350 g Milk or coconut milk
- 75 g white chocolate
- 2 tsp sweetner, or 4 tsp sugar
- 250 g boiling water to cover sago, approximately
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Cover sago/tapioca with boiling water and let absorb for approximately 1 hour.
2. Chop Chocolate for 3 seconds, speed 8.
3. Add Sago, milk and sweetner/sugar. Cook for 8 minutes at 90 degrees on Speed 3.
4. Serve warm or cold.
Thermomix Model
-
Recipe is created forTM 31
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Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Dark chocolate sago! YUM.
It's great to have a recipe for such an easy, delicious dessert.
Having read Denni-M's review, I drained off some water so that the sago was just covered.
I used up half a can of coconut cream (200g) from preparing main course and added milk to make 350g, 12 drops of Stevia (natural sweetener) and dark chocolate.
Couldn't be easier! Thank you for sharing the recipe.
I love this recipe. I always use coconut milk because I love the flavour, however, with the coconut milk I can't taste the difference between white chocolate and just plain sugar, so I just use sugar because it is cheeper. I have not tried it without the coconut milk.
Especially good with with peices of mango on top.
I LOVED this! I've always been a fan of sago and this was no exception. Next tinme i am going to try it with milk chocolate
Jess
Do you need to do the last step on reverse
"Counter-clockwise operation"
I asked the question of Google and the reply was yes you can freeze sago or tapioca pudding. Give it a go!
I really loved the White Chocolate Sago Pudding! I used Tapioca which is really no different, just smaller. It was beautiful! My visitors loved it as well. I think the key is to put just enough boiling water on the sago or tapioca to cover it. I've made it twice now the first time with whole milk. The second time I had 130g of coconut cream left over from my main course and I combined this with whole milk and it worked beautifully. I'ts great warm but is more the consistency of thick custard. If you refrigerate it it will firm up and is more the consistency of brulee. Loved it! I'd like to try it with milk chocolate or dark chocolate. Wonder if it would work as well ..... I think that you would be able to freeze it as you can freeze tapioca pudding according to Google .....
Failure for me, inedible. Too sweet and gelatinous. I was really looking forward to this too.
Hi, do you think this would freeze okay?
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