My blog is in danger of turning to a dessert only blog! Sorry if I haven´t featured much of my normal savoury dishes, but time has been limited lately and I need to satisfy my hunger before taking any photo of food. So, I can slow down for photo session when it comes to dessert time. It may sound weird to a lot of people, but I think my fellow food bloggers would understand!
Anyway, the dessert I featured today, Osmanthus-scented baked sago pudding, is of Asian theme. Sago pudding is very popular around
The main ingredient in osmanthus sugar syrup is osmanthus flowers. According to wiki, the flowers are from certain types of plants native to
The sugar syrup I am using is quite lovely. It has a mild sweetness and a light salty note, which makes the whole flavor quite pleasant. The fragrance is quite elegant, although I did expect something a bit stronger. Perhaps I should try to buy some other brands to do the taste-test.
The pudding featured is really simple. I have sort of combined these recipes. The end result is lovely with the sago layer `hiding´ underneath the thin custard. With the sweet scented of osmanthus, this is the type of dessert I truly love.
Osmanthus-scented baked sago pudding
Recipe (for 5 small ramekins)
½ cup pearl sago
½ cup castor sugar
1¾ cups milk
2 tbsp osmanthus syrup
Pinch of salt
Extra osmanthus syrup, to serve
- Soak sago for a few hours. Boil in water until translucent. Drain & rinse under cold water. Set aside.
- Beat egg and sugar until pale. Add milk and osmanthus syrup. Stir in sago.
- Pour the above mixture into individual ramekins. Put in a large tray and pour hot water into the tray (to above ¾ height of ramekin). Bake in the preheated 160C until just set (about 20-25 mins).
- Drizzle with extra syrup and serve warm.
I also want to thank some of you, who have sent me your birthday wishes *hug*. I have had a very nice day today (double happiness!), which I will tell you guys later