Difference between revisions of "Thagu-Pyin"
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Wash [[sago starch|sago]]. Bring 1 3/4 cups [[water]] to a boil, add the [[sago starch|sago]] and stir. Dissolve [[palm sugar]] in 1 cup hot [[water]]. When [[sago starch|sago]] becomes transparent, add in the dissolved [[palm sugar]] by straining it (or add the [[maple syrup]]). Continue stirring the mixture until [[sago starch|sago]] is cooked. Pour the mixture into a 1-inch high tray (or any shallow tray where you can spread the mixture) and let it cool and set. Add a pinch of [[salt]] to the [[grated coconut]] and mix. Take out a spoonful of the set [[sago starch|sago]] and roll in [[grated coconut]] until it is well covered. Repeat for the remaining [[sago starch|sago]]. | Wash [[sago starch|sago]]. Bring 1 3/4 cups [[water]] to a boil, add the [[sago starch|sago]] and stir. Dissolve [[palm sugar]] in 1 cup hot [[water]]. When [[sago starch|sago]] becomes transparent, add in the dissolved [[palm sugar]] by straining it (or add the [[maple syrup]]). Continue stirring the mixture until [[sago starch|sago]] is cooked. Pour the mixture into a 1-inch high tray (or any shallow tray where you can spread the mixture) and let it cool and set. Add a pinch of [[salt]] to the [[grated coconut]] and mix. Take out a spoonful of the set [[sago starch|sago]] and roll in [[grated coconut]] until it is well covered. Repeat for the remaining [[sago starch|sago]]. | ||
Latest revision as of 15:56, 11 July 2012
Description
Thagu-Pyin (palm sugar sago) is a light and delicious dessert to end a good Burmese meal.
Ingredients
- 1 3/4 cups plus 1 cup hot water
- 1/2 teaspoon butter
- 1 cup dry sago or tapioca
- 1 1/2 pounds grated coconut
- 2 cups solid palm sugar or 1 1/2 cups maple syrup
- pinch of salt
Procedures
Wash sago. Bring 1 3/4 cups water to a boil, add the sago and stir. Dissolve palm sugar in 1 cup hot water. When sago becomes transparent, add in the dissolved palm sugar by straining it (or add the maple syrup). Continue stirring the mixture until sago is cooked. Pour the mixture into a 1-inch high tray (or any shallow tray where you can spread the mixture) and let it cool and set. Add a pinch of salt to the grated coconut and mix. Take out a spoonful of the set sago and roll in grated coconut until it is well covered. Repeat for the remaining sago.
