Sago and Tapioca

Do people actually LIKE this stuff?
To me, dessert is supposed to be a tasty treat, but I can't see how sago and tapioca are either of those things. Not wanting to offend; perhaps there are a number of people who like them, but to me they are just blecch. The local Meals on Wheels has just started serving up this stuff after I complained about every single dessert always coming with custard. I think they are punishing me, lol!

I haven't had sago or tapioca for years, but yes I used to enjoy it when we did eat it, similarly semolina.I wouldn't have called it a tasty treat though.Actually I wouldn't call it a dessert, more of a pudding, which to me, makes it more "ordinary".I hope that in general your meals on wheels are better than I saw my mum being served when she was still living on her own in the UK.(She's in a home now) One day she had ordered "cherry pie and custard" for her dessert.The pastry was virtually uncooked and the filling was just a smear of jam, the custard looked very insipid and lumpy and mum said it was delicious.And in case you're wondering, mum used to have meals on wheels twice a week, and my sister felt it wasn't worth cancelling them while I was there and re-starting after I'd returned to NZ as I was only there for a month.

My family and I love sago! You just have to know how to cook it well with the right additions to make it delicious

We love sago here , like above said you just got to cook it right. I make it in a pot instead of in the oven you have more control over it. with the right amount of cocoa,butter and vanilla essence you got yourself a winner

We love it as a winter dessert

Tapioca pudding in the slow cooker.
4 cups milk
1/2 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
1 tsp Vanilla essence

DIRECTIONS
1.Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
This is a big favourite winter warmer in our family its very easy and fool proof as long as you give it a stir a few times during cooking. Leftovers are also very nice cold serve with stewed fruit is nice. I have used both Sago and Tapioca and can't tell the difference if there is one.

Lemon sagoyum.
chocolate sago.mmm

I have two great sago recipes but can't get to them as I am on strict bedrest orders

Yum tapioca and sago are delicious and loved in our house.You just have to know how to cook it right.There is a delicious tapioca pudding recipe on here and it works a treat everytime.

yum,sagopuddingisoneofmyfavouritewinterdesserts.madeitacoupleofweeksagoandhubbyandifinishedthedishonthesameday,lol......willpostmyrecipeifanyoneisinterested.

yes please tich50

Love it, love it!
I make it in the crockpot too, I prefer it to 'custards' as the recipe I use uses water not milk, so is economical. I add frozen raspberries and boysenberries to mine

1 litre milk,
180g sago,
1ml salt,
75ml sugar,
75ml butter,
4eggs,
5ml vanillaessence,
gratednutmegand
75ml smooth apricot jam.
bringthemilk to a boil, stir in sago and salt and cookover very low heat until the sago istransparent.
stir in thesugar and butterandremove fromtheheat.
beat the eggs and vanillaessence and stir into the sago mixture.
pour into a large ovenproof dish an d sprinkle with nutmeg.
place in a pan of hot water and bake at 160 degrees C for about 45 minutes.
dish up and top with a blob of jam.
makes about 6 - 8 servings.
ioften leave out the nutmeg ashubby'snotafan.
isometimes bake itwithoutthehot water inpananditstillcomesoutgood.

sounds good - I must get some sago next time I'm at the supermarket - that's if they have it.The eggs must make it richer and creamier (I haven't ever put eggs in my milk puds) and the jam would give it a yummy flavour.Thanks tich50.

Well I see this stuff has more of a following than I thought!

Mind you, Spotless aren't making a lot of effort with theirs; it's just a couple of tinned pear pieces and a whole mass of sago - looking like thousands of little fish eggs - not even sweetened.

eeww.
mo wonder you've been put off.

I bought some sago today, so next time I've got the oven on, we're having sago pud for afters.

This is our favourite..

Caramel Sago:
Place 1/4 cup sago and 2 cups milk in a large deep microwave proof bowl.
Zap for 12 minutes on high stirring every few minutes.
Check to see if the sago is clear - if little white centres are showing, zap a few minutes more.
As soon as it comes from the microwave and the centres are clear, add 2 eggs and stir (or whisk) through immediately.
The heat will cook the eggs, and they'll thicken the sago.
Straight after they're stirred through well, add 1/4 cup brown sugar and 1 tsp vanilla.
Stir through - and it's ready.. yummy Caramel Sago..

Eat hot, warm or cold.. lovely with peaches or pears..

You can leave out the eggs if you want.. cook the sago and milk mix till it's quite thick - a few minutes longer - then add the vanilla essence and brown sugar..

For variations:

Lemon Sago:
Use white sugar instead of brown, and add the juice and finely grated rind of one lemon. Make as above..

Creamy Sago..
Make a plain type of sago by omitting the vanilla, and replacing the brown sugar with white sugar

Rhubarb Sago
Add some finely sliced fresh rhubarb to the milk and sago mix as soon as it's ready, zap for a couple of minutes more for the rhubarb to cook, then add the rest of the ingredients.. use white sugar if you want.

Sago Meringue..
Make sago any of the above ways, and when adding the eggs, add 2 extra egg yolks to the sago and stir though.
Once all mixed together as above, pile into a lightly greased shallow oven dish.
Beat the two egg whites with 1/4 cup sugar till stiff, then pile onto the sago.
Brown in the oven on 180°C till the meringue is golden..
Just delicious..

tapioca is supposed to have gut soothing and healing properties.And I cook it with coconut cream and water and cinnamon. put a small amount of syrup on it when served, hot or cold. Delicious. Best done with the small tapioca obtainable in asian shops

Bring on winter! Sago, tapioca MMMMM!!!...

Lemon sago (don't ask me for measurements, I'm a throw it together kinda cook!)

Sago, then add the following (usually all to taste for me) Golden syrup, sugar, lemon juice, lemon zest, 1 beaten egg, a SMALL amount of yellow food colouring and some orange or lemon flavoured "Thriftee" and it HAS to be Thriftee. Cook until clear and thick and serve this by now, golden-yellow coloured deliciousness hot, warm or cold with a generous dollop of whipped cream MMMMM!!!

Do people actually LIKE this stuff!
To me, dessert is supposed to be a tasty treat, but I can't see how sago and tapioca are either of those things. Not wanting to offend; perhaps there are a number of people who like them, but to me they are just blecch. The local Meals on Wheels has just started serving up this stuff after I complained about every single dessert always coming with custard. I think they are punishing me, lol! According to the dietician they (Spotless Catering) are supposed to be providing a variety- eg chocolate sauce, butterscotch etc. And to those who may think I am looking a gift horse in the mouth, these meals aint free or even cheap -$200 per month.

I haven't had sago or tapioca for years, but yes I used to enjoy it when we did eat it, similarly semolina.I wouldn't have called it a tasty treat though.Actually I wouldn't call it a dessert, more of a pudding, which to me, makes it more "ordinary".I hope that in general your meals on wheels are better than I saw my mum being served when she was still living on her own in the UK.(She's in a home now) One day she had ordered "cherry pie and custard" for her dessert.The pastry was virtually uncooked and the filling was just a smear of jam, the custard looked very insipid and lumpy and mum said it was delicious.And in case you're wondering, mum used to have meals on wheels twice a week, and my sister felt it wasn't worth cancelling them while I was there and re-starting after I'd returned to NZ as I was only there for a month.

We love it as a winter dessert

Tapioca pudding in the slow cooker.
4 cups milk
1/2 cup white sugar
1/2 cup small pearl tapioca
2 eggs, lightly beaten
1 tsp Vanilla essence

DIRECTIONS
1.Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
This is a big favourite winter warmer in our family its very easy and fool proof as long as you give it a stir a few times during cooking. Leftovers are also very nice cold serve with stewed fruit is nice. I have used both Sago and Tapioca and can't tell the difference if there is one.

Lemon sagocold with whipped creamyum.
chocolate sago withalmond flavour, served with pears.mmm

need to get back to some of these old fashioned and cheaper pudds.
great to bulk out a lighter main course if you have hungry kids.

I have two great sago recipes but can't get to them as I am on strict bedrest orders

yum,sagopuddingisoneofmyfavouritewinterdesserts.madeitacoupleofweeksagoandhubbyandifinishedthedishonthesameday,lol.willpostmyrecipeifanyoneisinterested.