Recipe By: Ayesha Suliman
Cooking time: 20-25 minutes
1 cup Sago
1 litre Clover Full Cream Milk
160ml Castor Sugar
5 eggs, separated
2 Cinnamon Sticks
Pinch of Nutmeg
5ml Vanilla Paste
Soak the dried Sago in enough milk to cover it.
In a large pot or saucepan. Place the Sago & milk mixture in and cook on a stove top on a medium heat.
Add the sugar, Cinnamon, salt, Nutmeg and 5 egg yolks. Stir continuously and add the rest of the milk. Make sure the mixture is not too stiff. Cook until the Sago pearls are clear.
Remove from the heat and add butter and vanilla.
Whisk the 5 whites to stiff peak and add to the Sago mixture.
Spoon into serving dishes and top with ground Cinnamon.