What’s better than lemon meringue pudding? Orange Meringue Sago Pudding of course!
Everyone probably has one exceptional sago pudding recipe that is dependable, charming and embodies all the nuances of an Autumnal dessert. This is my version using orange juice and zest in the sago filling for a more deeply sweet-tart flavour, perfectly hidden beneath a thick swirl of marshmallow-y clouds, browned to a crisp finish on top.
This full-bodied orange flavour sago pudding is the very perfume you’re seeking for in the kitchen amidst this cloudy rainy day. All generously powdered, it is way simpler to make than it looks.
I have fond childhood memories, eating homemade sago pudding for dessert on special occasions. I loved the creaminess of the dessert and the soft tapioca pearls that rolled on my tongue.
Nowadays sago pudding has become a new favourite because of it’s association with gluten-free foods.
You may find sago puddings sold at most supermarkets but nothing beats the fresh deliciousness of homemade pudding. To me, home made is always healthier. It is one of those recipes that make you feel like you are at home.
Tapioca Pearls (Sago)
Tapioca comes from cassava roots. Did you know this? The pearls are sometimes large or small. Buy whichever size you find readily available. Tapioca is also used as a thickening agent in soups etc, because it is neutral in flavour. Bubble tea uses tapioca pearls which is different from minute tapioca. We are using minute tapioca pearls for the sago pudding.
To start the pudding, the tapioca pearls require a 30 minute soak in boiling water. This helps to soften it before you cook it. Once it’s soften, the cooking process is so quick and easy.
Dairy or Plant-Based
This recipe is humble and forgiving so whether you use dairy or plant-based products to keep it vegan, it still is totally delicious.
Do I serve Sago Pudding Hot or Cold?
Here the choice is yours. You can either serve it warm and serve it cold. You can serve it straight out of the pan or you can make it ahead of time and spoon it into individual servings and store it in the fridge. It can be served cold or at room temperature. Whichever way, I promise you, it tastes so yummy.
Family Feast
My family love sago pudding, it is definitely a welcome dessert throughout the year. I will sometimes play with different ideas and create different flavours. This time I opted for orange infused pudding and it definitely did not disappoint. You could use lemon if you’re not too keen on the orange flavour. Lemon does help to cut the sweetness if you’re not too much of a sweet tooth.
Perfect comfort food. When you make this pudding, you will certainly be transcended right back to your childhood days.
ORANGE MERINGUE SAGO PUDDING
Ingredients
- 1 cup sago minute tapioca pearls
- ½ cup fresh cream
- 2 ½ cups whole milk
- ½ cup orange juice freshly squeezed
- ½ cup sugar use less if you prefer
- pinch salt
- zest of an orange
- 2 egg yolks
- 2½ tbs butter
- 4 egg whites
- 3 tbs castor sugar
Instructions
- Rinse and soak tapioca pearls (sago) in boiling water for 30 minutes
- Preheat oven to 180 degree celcius
- Drain sago and transfer to a saucepan, add in the orange juice, milk and cream.
- Cook the sago over low heat until the sago is transparent, Add in the butter, zest, sugar, salt and egg yolks.
- Pour hot mixture into a greased 20 cm baking dish.
- Whisk egg whites until light and frothy, gradually adding castor sugar until soft peaks forms.
- Bake in the oven for 20-25 minutes until the top becomes a lovely golden brown.
- Leave to cool slightly, dust with icing sugar and orange zest.
- If there are any leftovers, store in the fridge. It can be reheated in the microwave.
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