PEANUT AND SAGO DESSERT

With green beans, peanuts, sago and shredded black fungus, this dessert has a
delightful variety of soft and crunchy textures.

Soak peanuts in plenty of
water and drain before use.

Tie screwpine leaves
together into a knot for
easier handling.

Add remaining ingredients
only after the sago has
turned clear or else the
other ingredients could
overcook.

INGREDIENTS

Green (mung) beans

Peanuts

Sugar
Water
Sago

Dried black (wood ear)
fungus

Coconut cream
Screwpine (pandan) leaves
Salt

300 g (11 oz), soaked in water for 1 hour
or until softened then rub off and discard
skins
100 g (3½ oz), soaked in water for 1 hour
and drained
200 g (7 oz)
2 litres (64 fl oz / 8 cups)
50 g (1⅔ oz), soaked in water for 1 hour or
until softened

50 g (1⅔ oz), soaked in water until soft, then
finely shred
200 ml (6½ fl oz)
4, washed and dried, or ½ tsp vanilla essence
½ tsp

METHOD

▪ Steam skinless green beans for about 5 minutes or until cooked through,
but not soggy.

▪ Put peanuts in a pot. Add sufficient water to cover, then boil for about
20 minutes or until softened. Drain peanuts well, then transfer to a bowl.
Add sugar and mix.

▪ Bring 2 litres (64 fl oz / 8 cups) of water to the boil in a large pot.
Add soaked sago and cook for 10 minutes or until sago becomes clear.

▪ Add all remaining ingredients and return to the boil, then turn off heat.

▪ Serve hot or cold.

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