A beloved traditional dessert from the lowland and coastal regions of Papua New Guinea, this sago starch pudding is gently cooked with rich coconut milk and a touch of palm sugar. The result is a softly chewy, naturally sweet pudding studded with ripe banana slices. It reflects the abundance of the sago palm and coconut that define everyday Papuan cooking.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 12 gFat
- 10 gSaturated Fat
- 42 gCarbs
- 2 gFiber
- 18 gSugar
- 2 gProtein
- 115 mgSodium
- 240 mgPotassium
- 28 mgCalcium
- 1.2 mgIron
- 3 mgVitamin C
- 5 mcgVitamin A
Ingredients
For the pudding
- 1 cup dry sago starch pearls (tapioca sago)
- 3 cups water
- 1/4 teaspoon fine sea salt
For the coconut sauce
- 2 cups full-fat coconut milk
- 1/2 cup grated palm sugar (or dark brown sugar)
- 1 pandan leaf, tied into a knot (optional)
- 1 teaspoon vanilla extract
For finishing
- 2 ripe bananas, sliced into rounds
- 2 tablespoons toasted desiccated coconut, for garnish
Directions
- Rinse the sago pearls in cool water and drain well; set aside while you prepare the cooking liquid.
- In a heavy saucepan, bring the 3 cups of water with the salt to a gentle boil, then pour in the rinsed sago and stir continuously for the first minute to prevent sticking.
- Reduce the heat to medium-low and simmer for 12 to 15 minutes, stirring often, until the pearls turn mostly translucent with only tiny white centers remaining.
- Pour in the coconut milk, add the palm sugar and the pandan leaf if using, and continue cooking over low heat for 6 to 8 minutes, stirring, until the mixture thickens to a glossy, spoon-coating consistency and the pearls are fully clear.
- Stir in the vanilla extract and remove the pandan leaf, then gently fold in the sliced bananas so they soften slightly without breaking apart.
- Spoon the pudding into small individual bowls or one large serving dish and smooth the tops; let it cool at room temperature for 15 minutes.
- Chill for at least 1 hour if you prefer it set and cool, or serve warm while the coconut sauce is still loose and silky.
- Just before serving, sprinkle the toasted coconut over the top for a light nutty finish.
Cook’s Notes
- True sago starch pearls (not tapioca pearls from cassava) give the most authentic chewy texture; look for them at Asian or Pacific Island markets.
- Stir the sago constantly for the first minute of cooking or it will clump on the bottom of the pan.
- Palm sugar delivers a deeper caramel note than white sugar and is traditional in this dish; dark muscovado is a fine substitute.
- For a richer pudding, substitute 1 cup of the coconut milk with 1 cup of thick coconut cream added at the end of cooking.
- Serve warm on cooler highland evenings or chilled from the fridge for a refreshing tropical treat after a spicy meal.
More Papua New Guinea Recipes You’ll Love
Craving more flavors from Papua New Guinea? Try these traditional recipes:
- Earth Oven Pork and Root Vegetables
- Papua New Guinea Baked Sweet Potato with Coconut-Lime Drizzle
- Papua New Guinea Taro Leaf Stew with Smoked Pork and Coconut
