Sweet Potatoes and Sago Soup
|½||cup||smallest size sago
|½||cup||bite-size sweet potatoes|
Clean and drain sago and put into a 4″X8″ container. Stir in boiling water and flatten sago with spoon. Microwave, covered, at High (600-700 Watts) for 142 minutes. Leave to cool. Cut sheet of cooked sago into small pieces. Put sweet potatoes in a shallow container. Cook, covered, for 2 minutes. Blend well coconut milk, castor sugar, palm sugar and salt in a 2-quart container. Microwave, covered, at High for 5 minutes. Add sago and sweet potatoes to the container. Cook, covered, at High for 2-3 minutes, pour in coconut cream and serve hot.
Note : Sago palm often grown in Indonesia and the Philippines. It has a thick-set cylindrical trunk. It attains maturity and produces an inflorescence at the age of 9-15 years, when the interior of the stem is gorged with starch. Starch of High quality is used for preparing sago pearls. Sago globules are used chiefly as an article of diet. It is non-irritating to the stomach lining and is readily digested.