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2 Tone Sago Dessert
with Caramelized Figs and choc garnish. Rec cred: ruhana ebrahim Pic cred: @mama_taught_me_well Ingredients: 1 punnet Checkers fresh figs 10 teaspoon ordinary sugar Gas Blow Torch 3 tablespoon pink sago 3 tablespoon white sago 500ml full cream milk 1 small tin Nestle dessert cream ½ - 1 tin Condensed milk ½ teaspoon vanilla essence Method: Soak sago in separate bowls of water. Water should just cover sago. Heat milk with vanilla. Divide milk between pink and white sago, and simmer on low stirring often till slightly thickened and sago is glassy. Remove from heat and add in cream and condensed milk to taste. Allow to chill and thicken in fridge. Cut figs in half. Pour over 1 teaspoon sugar on each half. Blow torch on a foil lined tray, until caramelized. Spoon pink sago into dessert cups. Then gently spoon on white sago. Place on caramelized figs and garnish with mini chocolate balls etc. Serve immediately. BACK TO RECIPElb / pounds |
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kg |
oz / ounce |
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grams |
Cups | Grams |
1/4 cup of Butter | 57 grams |
1/3 cup of Butter | 76 grams |
1/2 cup of Butter | 113 grams |
1 cup of Butter | 227 grams |
Cups | Grams | Ounces |
1/8 c (2 tbsp) | 16 g | .563 oz |
1/4 cup | 32 g | 1.13 oz |
1/3 cup | 43 g | 1.5 oz |
1/2 cup | 64 g | 2.25 oz |
2/3 cup | 85 g | 3 oz |
3/4 cup | 96 g | 3.38 oz |
1 cup | 128 g | 4.5 oz |
Cups | Grams |
1/8 c (2 tbsp) | 16 g |
1/4 cup | 32 g |
1/3 cup | 43 g |
1/2 cup | 64 g |
2/3 cup | 85 g |
3/4 cup | 96 g |
1 cup | 128 g |
Cups | Grams |
2 tbsp | 25 g |
1/4 cup | 50 g |
1/3 cup | 67 g |
1/2 cup | 100 g |
2/3 cup | 134 g |
3/4 cup | 150 g |
1 cup | 201 g |
Cups | Grams |
2 tbsp | 43 g |
1/4 cup | 85 g |
1/3 cup | 113 g |
1/2 cup | 170 g |
2/3 cup | 227 g |
3/4 cup | 255 g |
1 cup | 340 g |