Sago Porridge (Vegan, Gluten Free)
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- Β½ cup sago ((118g))
- 2 cups water ((475ml))
- 2Β½ cups water ((591ml))
- 2 cups almond milk (more if needed (475ml))
- 6 cloves
- ΒΌ tsp nutmeg
- 2 cinnamon sticks
- 1 tsp vanilla or angustora bitters
- ΒΌ tsp pink salt
- sweetener to taste (coconut condensed milk, raw cane sugar, coconut sugar, agave nectar etc..)
Method
- Place the sago in a bowl along with the water and soak for about 10 minutes.
- Once the sago has been soaked, strain off and discard the water.
- Add 2Β½ cups of water along with the cinnamon sticks and cloves and the sago to a medium sized non stick saucepan on medium heat
- Allow the water to heat up all the while continuously stirring so it doesn't stick and begins to thicken like paste (this will take several minutes).
- Immediately add the almond milk then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally
- During this time add more milk, if the sago is too thick, adjust to your preference.
- Finally add the angostura bitters, nutmeg, pink salt and sweeten to taste
- Discard the cinnamon sticks before serving.