Components
- 1/2 cup of tapioca pearls
- 1 1/2 cups of milk
- One-third of a tea cup of coconut milk
- Half a tea cup of sugar
Setup phase
- Put the sago, milk, and sugar into the Electrolux by Rita Lobo electric pressure cooker. Stir, seal the lid, and set the valve to pressure cooking mode.
- Set the pan to manual mode and cook at high pressure for 15 minutes.
- Once the cooking time is over, the pressure cooker shuts off automatically and releases the pressure gradually, keeping the sagu warm. Note: allow the pressure to fully release before opening the lid, which takes around 20 minutes and prevents the hot broth from spilling through the valve — during this time, the sagu finishes cooking, becoming softer, sweeter, and creamier.
- Lift the lid and leave the pan on the heat to stay warm. Stir in the coconut milk and continue cooking for an additional minute with the lid off, stirring occasionally.
- Place the sagu in a bowl and cover it with plastic wrap, ensuring it touches the sweet mixture to avoid a thick skin from forming. Allow it to cool fully at room temperature, then refrigerate for at least one hour before serving (or prepare it the day before if you like). Serve the chilled sagu with toasted coconut strips or fresh fruit.
Please note that sagu can be stored in the refrigerator for a maximum of 5 days.
