SAGO BUY RECIPES

Steps:

• Bring milk to boil and pour over sago in a bowl. Cover and refrigerate overnight to soak.
• The next day, add bicarbonate of soda and a pinch of salt. Stir through remaining ingredients and mix well.
• Place a circle of buttered baking paper in base of an 8-cup pudding basin generously greased with butter. Spoon in pudding mixture, packing down firmly as you go. Cover with a circle of buttered baking paper and two sheets of aluminium foil. Tie foil with string to seal.
• Pour enough water into a large saucepan to come halfway up side of basin. Bring to boil and lower pudding into water. Cover and simmer for 4 hours, adding more water if necessary. Re-steam for another 2 hours before serving. Serve sliced with vanilla custard.

Steps:

• In a large saucepan, combine Muscovado sugar, dark brown sugar, and the Coconut juice then apply heat and bring to a simmer.
• The fire must be the lowest heat possible and cook for about 1 minute until the all the sugar dissolves.
• Add-in the Buko strings and calamansi juice.
• Mix well, make sure to evenly coat the buko strings with sugar , then cook until the sugar syrup thickens and becomes caramelized, it will take about 15 minutes of cooking.
• When the Bukayo mixture becomes very sticky enough to hold its shape, then you are done.
• Turn off the heat, let it cool for a minute or two, then form the mixture into a flat circle on top of a greased banana leaf, repeat the process until you’re done with the rest of the Bukayo mixture then set aside to completely dry.
• When the Bukayo is completely dry, you can now serve it or store in a jar.