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home > recipes > cakes > sago cake with langka
Serves 8 - 10. 2 cups sago (tapioca balls) 1 tablespoon clarified butter 3 cups water 2 cups coconut milk 1-1/2 to 2 cups granulated sugar (to taste) 4 cups milk 1/2 cup roasted cashews, coarsely chopped 1/4 cup golden raisins 1 teaspoon cardamon powder 8-10 clove ripe langka (jack fruit), if canned, drain excess liquid In a thick pan, heat clarified butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking. Pour the mixture in a well greased cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.

Sago Cake with Langka


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ethnicity: filipino
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(posted May 12, 2008)

Serves 8 - 10.

2 cups
sago (tapioca balls)
1 tablespoon
clarified butter
3 cups water
2 cups
coconut milk
1-1/2 to 2 cups
granulated
sugar (to taste)
4 cups
milk
1/2 cup roasted cashews, coarsely chopped
1/4 cup golden raisins
1 teaspoon cardamon powder
8-10
clove ripe langka (jack fruit), if canned, drain excess liquid

In a
thick pan, heat clarified
butter. Put in sago and fry about 10 minutes on low heat until they are slightly golden in color. Heat water and add to sago, stirring constantly to avoid forming lumps and to prevent scorching. Let it cook until all the water is absorbed by sago and it turns transparent. Add coconut milk, stirring constantly to prevent sago from sticking. When most of the coconut milk is evaporated, stir in sugar. Heat milk in separate pan. Pour and mix it slowly into the sago mixture as it is cooking. Keep stirring. The milk starts thickening and reaches dropping consistency. Mix in cashews, raisins and cardamon powder in the final stages of cooking.

Pour the mixture in a well greased
cake or loaf pan. Cool until it reaches jello like consistency approximately 8-10 hours or refrigerate overnight. Run a sharp knife around the edges and carefully remove sago mixture from mold right side up on serving plate. Garnish each portion with a clove of sweet ripe langka just before serving.


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