Do you see the flow in this week’s Blogging Marathon #109 theme “Anything and everything with chocolate”? It is going from dark to milk to white. 😉 Just saying… So after the French Hot Chocolate and Milk Chocolate Brownies, here is the final recipe for this week’s theme…
Initially I had decided that I would make a white chocolate rice pudding with a jam topping. I remember seeing it on some blog eons ago and it had such amazing clicks that it stuck to my mind. I have to agree that food, if clicked beautifully, does stick to your mind. I have not achieved that level and there are so many reasons to it, first being my lack of patience and my lack of interest too. I feel I do take decent pictures but I am just not able to push to the next level, or rather not even leading myself there. Anyway, walking into the kitchen with the rice pudding in mind, my eyes fell on the sago packet, that remained after using for the Baked Sago Pudding. I then thought, why not sago pudding? So there you go, the rice got replaced… 🙂
The recipe is very straightforward. I soaked the sago for the initial plumping up. The bigger the sago, the better. It will puff up beautifully and even give a pretty looking dessert as well. The ones I used were the small sago pearls. I cooked the milk with the sago till it thickened and finally added the white chocolate to melt in. I used cinnamon as the flavor agent since I feel it pairs so beautifully with white chocolate, just like in this drink. Instead of adding powdered, I used whole cinnamon, so that it stayed and bled its flavor into the pudding as long as it sits. 🙂
One thing with this pudding is that you can decided how you want to have it. I loved it warm, right off the pan. HD preferred it at room temperature. B had it after keeping it in the fridge for sometime. Every way, it tasted lovely. I have kept the sugar minimal, so you can adjust as per your requirement. I find white chocolate too sweet and too milky for my taste, but it does taste great in desserts and even bakes – dreaming about these blondies. 😉 Off to this simple recipe…
- 1 cup sago pearls
- 1 litre milk
- ¼ cup sugar
- A pinch of salt
- 1 stick cinnamon
- 150 gm white chocolate bar
- 2 tbsp corn flour, diluted in 1 tbsp water
- Soak the sago pearls in lots of water for 30 minutes. Strain and run through some water to wash off its starch. Set aside.
- Heat milk along with the cinnamon, sugar and salt. As it heats. add the sago and give a good mix.
- Keep on low flame and cook till the sago plumps up and becomes transparent, and the milk thickens. Please make sure that the mixture doesn't stick to the pan.
- Add the white chocolate and allow it to melt completely. Adjust the sweetness at this stage.
- Finally add the corn flour slurry and cook for another couple of minutes or till the mixture thickens. Switch off and set aside.
- Serve warm or cold with dry fruits or nuts topped - I used cranberries.