This Sri Lankan tapioca pudding is made from sago and treacle and a total comfort food in my opinion. It is a wonderful dessert or treat that can be eaten warm out of the pan, or at room temperature, or even cold. These days I like it at room temperature or cold so it's perfect for the hot weather this summer.
I remember my mother making this pudding when I was a child and begging to lick the spoon when she was done. I could not wait to dig into it when she dished out the bowls of this tapioca. The coconut milk gives it a wonderful creamy texture and the treacle sweetens it perfectly.
So if you enjoy tapioca style desserts, try out this Sri Lankan version and enjoy.
Sago (Tapioca) Pudding with Treacle
Recipe by Ramona from Kitchen Simmer
8oz sago/tapioca seeds (smallest seed is best)
2 cups coconut milk
1 cup treacle syrup
small pinch salt
sugar if desired for more sweetness
water if needed
Directions:

Try to get the smallest size seed for the sago/tapioca that you can find. Larger size tapioca seeds are not as enjoyable in this pudding.


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Totally love puddings and this is a new one for me. Not familiar with treacle, but now I'm really curious. The pudding looks great!
ReplyDeleteAnything with sago is welcome! Looks really tempting...
ReplyDeleteI've never seen nor eaten a small grained tapioca, but your pudding sure looks wonderful!
ReplyDeleteYou've definitely piqued my interest with this one. Sago and treacle are also new to me.
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