1. Soak the sago for 20 minutes
2. Scoop it up, put it in boiling water, cook for 10 minutes on medium heat, stir it from time to time as it cooks to avoid sticking together, then turn off the heat.
3. Cover and bake until translucent, then rinse with frozen water, drain the water and set aside.
4. Mix 100ml of fresh milk and custard powder, then add egg juice, set aside.
5. Add flower milk, sugar and butter to the remaining 150ml of fresh milk.
6. Cook over medium-low heat until it melts
7. Add the mixture of item 4 and stir until thickened while cooking.
8. Finally, add the cooked sago instead of boiling.
9. Put half of the cooked ingredients into the pudding mold, and add fillings as you like, such as lotus paste, red bean paste, etc.
10. Preheat the oven to 200 degrees.
11. Then pour the sago pudding ingredients until 90% full, place in a baking tray half full of water, and bake for 15-20 minutes, or until the surface is slightly yellow. Serve.
Tips:The granulated sugar can be reduced to 40g and it will not be too sweet. I did not add millet, lotus paste, or bean paste this time, but it was delicious. The first roast will be a little bit burnt, but the rest will not burn. (I can’t see the pictures last time, but I’ll post the same again this time)
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