Sago Custard & Jelly Shots
A simple and comforting dessert made with custard and sago and then layered with flavored jelly in shot glasses which is served chilled.
Servings 8
Ingredients
- 500 ml full-fat milk
- ¼ cup sago washed & soaked for 2 hours
- 2 tablespoon custard powder
- ½ cup sugar
- 1 packet strawberry jelly
- 1 packet pineapple jelly
- ¼ cup cold milk
Instructions
- Soak sago or sabudana with 1/4 cup water for 2 hours.
- Prepare strawberry jelly and pour into shot glasses when slightly cooled. Refrigerate the shot glasses until the jelly is set. Prepare pineapple jelly according to the instruction on the box and set it in a flat container for 2 hours in the refrigerator. Cut the jelly into small cubes and keep it chilled.
- Heat a saucepan and bring the milk to a slow boil. Once it starts to boil add sugar and sago. Discard the water.
- Cook sago with milk for 15 minutes or until it puffs and turns transparent.
- Mix together 1/4 cup cold milk and 2 tablespoon custard powder. Add this mixture to the boiling milk.
- Cook on low heat and keep stirring until the custard thickens, this will take about 5 to 7 minutes.
- Remove from heat and let the custard cool down slightly (should not be too hot).
- Pour the sago custard into the shot glasses. Top each glass with pineapple jelly cubes and set the dessert for 2 or 3 hours until chilled.
- You can also add chopped banana, strawberry, apple, and your choice of nuts.
Notes
You can also add chopped banana, strawberry, apple and your choice of nuts.