Sago Cake with Langka

submitted by philpot

Serves 8 - 10.

2 cups sago (tapioca balls)
1 tablespoon clarified butter
3 cups water
2 cups coconut milk
1-1/2 to 2 cups granulated sugar (to taste)
4 cups milk
1/2 cup roasted cashews, coarsely chopped
1/4 cup golden raisins
1 teaspoon cardamon powder
8-10 clove ripe langka (jack fruit), if canned, drain excess liquid

In a thick pan, heat clarified butter. Put in sago and fry about 10
minutes on low heat until they are slightly golden in color. Heat water
and add to sago, stirring constantly to avoid forming lumps and to prevent
scorching. Let it cook until all the water is absorbed by sago and it
turns transparent. Add coconut milk, stirring constantly to prevent sago
from sticking. When most of the coconut milk is evaporated, stir in sugar.
Heat milk in separate pan. Pour and mix it slowly into the sago mixture as
it is cooking. Keep stirring. The milk starts thickening and reaches
dropping consistency. Mix in cashews, raisins and cardamon powder in the
final stages of cooking. Pour the mixture in a well greased cake or loaf
pan. Cool until it reaches jello like consistency approximately 8-10 hours
or refrigerate overnight. Run a sharp knife around the edges and carefully
remove sago mixture from mold right side up on serving plate. Garnish each
portion with a clove of sweet ripe langka just before serving.

http://www.simpleinternet.com/recipes/
International Recipes OnLine
On-Line Culinary Discussion at Food.Chat:
http://www.simpleinternet.com/foodchat/

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/