Nothing like a glass of warm milk at bedtime to calm the spirit and lull one into a dreamy slumber!
Some say that it's due to tryptophan, but the amount is minuscule and absorption is a problem, so that remains an urban legend.
The real reason for this to work is...all...in...the...head!
Yep, having a glass of warm milk at night merely helps one sleep as it is a comforting reminder of home and Mom tucking one into bed.
I say, if it works, then don't let that little fact disturb your bedtime comfort drink as milk also is the best and cheapest source of calcium!
Cow Shed Pottery & Coffee Shop, Port Edward
Milk is the base of many home cook stand-by's that can be used in many dishes, and the two we all know are...
- Velvety smooth Custard, used in many desserts of which a simple Jelly & Custard or Trifle is the most popular.
- Rich Béchamel Sauce, the most versatile white sauce as it can be turned into cheese sauce; can also be served on Seafood, Meat, Poultry, Vegetables and Pasta dishes.
Today however, I'm going to share with you how to make a classic milky South African Dessert treat and that is:
Granny's Fluffy Sago Pudding
What is Sago?
Sago is an edible starch that is extracted from the pith of tropical Palm stems and comes from Malaysia and Indonesia.
It also is a staple of the people from the Moluccas and New Guinea where they call it Saksak, Rabia or Sagu.
The Recipe
- 1 litre Milk
- 10ml Vanilla Essence
- 100ml Sugar
- Big dollop Butter
- 2ml Salt
- 150ml Sago
- 3 Jumbo Eggs, separated
NOTE: I had a crisis as my trusted stove caused the trip switch to go - the third casualty of loadshedding power spikes (Washing machine, freezer and now stove!!), so I had to use the microwave.
Heat together first 5 ingredients in deep heavy based pot for stove top (or glass bowl for
microwave).
Add sago & stir continuously over low heat till translucent.
Add a little of the hot mixture to the egg yolks, stirring to prevent curdling, add to hot mixture in pot.
Whisk egg whites till stiff peaks form & fold into hot custard like mixture.
Sprinkle with Cinnamon, cover and leave to rest at least an hour so Sago can swell and turn totally tranclucent.
Serve in Granny's pudding bowls, creamy and delicious.
The longer you leave it to stand, the more the Sago swells, absolutely yum!
This has been my contribution towards the exciting weekly 
Qurator's: Hive Top Chef! | Milk
Hope you enjoyed it, and thank you for popping into my Hive kitchen :)
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