1. Prepare the sago: Wash the sago pearls thoroughly and soak them in a bowl of water for about 10 minutes.
2. Cook: Drain the sago pearls and place them in a pot with water, coconut milk, brown sugar, vanilla, and a pinch of salt. Bring to a simmer over low heat.
3. Cook until done: The sago pearls are ready when they become fully transparent and soft.
4. Finish: Add the cashews and raisins, and let everything simmer for a few minutes until the cashews soften slightly and the raisins become plump.
5. Color: Add the Blue Butterfly Pea Powder and stir well until the pudding takes on a beautiful blue color.
6. Serve: Fill bowls with the pudding and enjoy it warm or at room temperature.
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