The Famous Saagu Parfait by Ginger Bakes

Thursday 14th of May 2020

The Famous Saagu Parfait by Ginger Bakes

Ginger Bakes, one of the most popular bakeries in the Maldives, reveals the recipe of one its most special dishes. The Saagu Bondibai Parfait is a parfait with a traditional twist inspired by Shaa’s mother-in-law’s recipe. This fusion dessert was first introduced on Women’s day for W Maldives event.

Ingredients

Sago

106g sago pearls

3 cups water

54g sugar

150g condensed milk

73g coconut

2 pandan leaves

½ cinnamon stick

1 tsp Rose water (optional)

Coconut crumble

4 tbsp flour

2 tbsp brown sugar

1 tsp cinnamon

¼ tsp nutmeg (optional)

4 tbsp oats

60g unsalted butter, chopped

70g shredded coconut, toasted

Caramelized pineapple

1/3 pineapple

55g brown sugar

35g butter

Weigh all ingredients. Add 3 cups water to boil and 106 grams saagu/ sago pearls. Stir until pearls turn transparent with a white dot in the middle for about 12 minutes. Strain and rinse the saagu with water in a fine sieve. Transfer the cooked sago back into the pot and add one cup water, pandan leaves and cinnamon. Once it starts to boil, add sugar coconut milk and let it cook for 2-3 minutes. Add condensed milk, rose water and stir until the desired consistency. Set aside to cool.

To make the coconut crumble, place the flour, cinnamon and nutmeg in a large bowl. Add chopped butter and using you finger tips mix it into the flour until the mixture resembles coarse bread crumbs. Stir in brown sugar and oats and mix together. Crumble mixture over a baking paper- lines baking, tray. Bake for 10 min until crisp and gold. Combine toasted coconut and set aside.

Cut pineapples and place in small sauce pan with brown sugar and butter over medium heat. Bring to a simmer and cook for 9 minutes.

Fill half your glass with sago and top with the pineapples. The rest of your glass will be filled with another layer of sago and top it off with the coconut crumble.