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 neededDirections:
Step 1: Soak sago/tapioca seeds for about 1 hour in cold water. Then drain well.
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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