This is a very simple soft Jelly made with Sago (Tapioca). I must credit Kelly Vimpani for this recipe. She shared her mum’s Pineapple Sago Pudding recipe on my Facebook page when I posted my Tapioca Matcha Milk Jelly recipe. As I have been asked a few times for this Pineapple Sago Pudding recipe, I altered it a little bit and rewrote it so that it would be easier for more people to understand it. Thank you, Kelly Vimpani, so much.
4 to 5 Servings
2 cups Water
1/4 cup Small Tapioca Pearls *I used McKenzie’s Seed Tapioca (Sago)
*Note: You can increase the amount for firmer texture, but 1/3 cup is the maximum. Do not add too much extra.
1 can (440g) Pineapple Pieces in Juice (NOT in Syrup) *You can purchase Pineapple Slices and cut them into small pieces
2 tablespoons Golden Syrup OR Honey *add extra to suit your taste
2 tablespoons Sugar *optional, but I add 2 tablespoons
- Place Water in a saucepan, add Sago (Small Tapioca Pearls), and soak for 1/2 to 1 hour. *Note: Soaking time depends on the product. Some Tapioca Pearls need to be soaked longer. Follow the instruction on the package.
- Drain the canned Pineapple Pieces and save the Juice. You should get at least 1/2 cup Juice.
- After soaking the Sago, add the saved Juice (about 1/2 cup) to the saucepan, and bring to the boil over medium heat. Cook, occasionally stirring, for 5 to 10 minutes OR until transparent. Remove from the heat and set aside. Small white dots in Sago, if there are any, will disappear.
- Add Golden Syrup (OR Honey) to sweeten. I added 2 tablespoons Sugar for extra sweetness. Once it is sweetened, add Pineapple Pieces, and gently mix to combine.
- Spoon the mixture into serving glasses. When cool enough, leave them in the fridge and chill.