A whiter shade of pale, so the classic Procol Harum song goes; that sure can be achieved.
Whiter than white? I think that is very possible too!
I will be making a Sago Snow Fluff today for this week's Cook With Us theme of Anything White.
Sago makes a real comfort food dessert, with many calling it frogs eggs, it's either a love or a hate relationship:) My family all looove Sago Pudding!
What is Sago? - it's an edible starch extracted from the pith of tropical Palm stems. Most of our Sago comes from Indonesia and Malaysia, and is a staple food of the people of New Guinea and the Moluccas, where it is called Saksak, Rabia or Sagu.
A traditional South African Sago Pudding contains Butter, whole Eggs and Cinnamon, but to keep with the Anything White theme, I omitted those, only using the whites of the egg.
My Sago Snow Fluff was light and airy and topped with Coconut flakes.
INGREDIENTS
Recipe
- 500 ml Milk
- 125 ml Sugar
- 2 ml Salt
- 2 ml Vanilla
- 4 Tablespoons Sago
- 2 Egg whites, beaten stiffly
- Coconut flakes
Method
Heat Milk, Sugar, Salt & Vanilla in deep saucepan.
Add Sago, stirring continuously till Sago becomes translucent.
Fold in stiffly beaten Egg Whites, spoon into serving bowl & top with Coconut flakes.
Keep warm in a very low oven for at least half an hour or longer so Sago swells fully.
A massive thank you to the 
Check out the official COOKWITHUS POST, we would love to see your Anything White!
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