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Sago with cream

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Sago with cream

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

120 min(s)

Porções

10 servings

Mara Aparecida

@maraavp
  • Ingredients
  • Recipe
  • 2 cups (tea) of unflavored sago2 and 1/2 cups (tea) of red wine1 1/2 cup (tea) of sugar1 cup (tea) of water1 liter and 1/2 of water to boil the sagoCream:1 / 2 liter of milk 2 tablespoons of condensed milk 2 tablespoons of corn starch 1 sieved yolk 1 tablespoon (coffee) of vanilla essence ⠀1 coffee spoon
  • Condensed milk1 can(s)
  • Milk500 ml
  1. Cream: add all the ingredients in a pan, mix well and take it to the low fire, stirring constantly to avoid lumps, let it cook until it gets creamy, about six minutes! Transfer to a platter and place in the fridge to cool.
  2. Sago: Boil about 1 liter and 1/2 of water in a pan and add the sago until it becomes transparent. (If the water dries up, you can add a little more) and keep stirring so it sticks/clumps. When it is transparent, drain it in an aluminum sieve (it can be the pasta one) and pour a little running water to remove that "goo" that remains in the sago. (Keep it on the fire for about 20 minutes until it becomes transparent) Return the sago to the pan, add the sugar, wine, water and cook for about 10 minutes, stirring constantly. Remove from heat and place the sago in a container so it can cool and thicken. Then leave it in the fridge for about 40 minutes. Serve with the cream.

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