Ever since I started getting into food blogs I’ve been reading about online food blogging events. The idea is that every month a different blogger ‘hosts’ a cooking event and chooses a theme ingredient. Bloggers from around the world then come up with a recipe using the theme ingredient and send a link to their blog to the host.

This month one event, Sugar High Friday, is using the theme of soy. This was too good an opportunity for a vegetarian to miss so I decided to make a vanilla soy milk sago pudding. This was a bit of an adventure seeing as I’ve never tried a sago pudding before, and sago (or tapioca) is not so easy to come by these days. Wouldn’t you know it, after scanning reputable supermarket and health food store shelves, I found a lone, dusty packet in the last place I looked, my local corner store.

Here’s what I did:

Ingredients:

1 litre of vanilla soy milk
180g of sago (tapioca)
3/4 cup brown sugar
2 cinnamon quills
1 vanilla bean pod
1 can of raspberries

Method:

Leave the sago to soak in water for a couple of hours. Drain and set aside. Heat the soy milk in a heavy-based saucepan over mild heat then gently add the sago. Stir gently with a whisk. Add the sugar incrementally, stirring through slowly. Leave on mild heat for about ten minutes, or until the pudding is cooked through.

At the end, add the cinnammon and vanilla and stir through. Remove from heat and let the pudding cool. Take out the cinnamon and vanilla stick. Serve with raspberries (or fresh or stewed fruit of choice) on top.

I haven’t tried sago pudding before but was happy to find it’s easy to cook with. The recipe was tasty, although you could use smaller portions because it’s a hearty feed!

NB: I did a bit of Internet research beforehand to check if soy milk could be safely substituted for cow’s milk, or coconut milk, in sago pudding. I read a couple of sites which suggested that the pudding would not set, so I added some corn flour. I don’t think this was necessary.

SHF20

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