Baking · Loaf
Mango Sago Butter Mochi Pudding
This is the recipe I made when I wanted to take everything I love about butter mochi and make it feel more like a proper dessert. Fresh mango blended into the batter gives it this tropical sweetness that pairs beautifully with coconut milk, and the sago pearls folded through add little pockets of chewiness that make every bite more interesting than the last. The coconut flakes on top go golden and toasted in the oven and the whole thing smells incredible while it bakes. It needs time to cool and set properly before you cut it, which is the hardest part, but it is completely worth the wait.
Ingredients
9x9 pan
- 340g mochiko flour (sweet glutinous rice flour)
- 225g sugar
- 4.5g salt
- 6g baking powder
- 1 large mango, blended smooth (about 250ml puree)
- 250ml coconut milk
- 3 large eggs
- 85g butter, melted
- 90g small sago pearls (dry)
- Coconut flakes, for topping
Method
- 1Cook the sago in boiling water for about 15 minutes, until the pearls turn mostly clear with just a tiny white dot in the centre. Drain and rinse under cold water.
- 2Blend the mango until completely smooth and measure out 250ml, then whisk it together with the coconut milk. Add the eggs and melted butter and whisk until combined.
- 3In a large bowl, whisk together the mochiko, sugar, salt and baking powder. Pour the wet mixture into the dry and whisk until smooth, then fold in the cooked sago.
- 4Pour into a greased 9x9 pan and scatter coconut flakes over the top. Bake at 325°F for 75 to 85 minutes, until the coconut is golden and toasted and the top feels firm and springy. If the coconut is browning too fast before the centre is set, tent with foil for the rest of the bake. It is done when a toothpick comes out clean.
- 5Let it cool completely and set before slicing, at least an hour.
Tips & Notes
Use a weighing scale instead of measuring cups. This recipe lives and dies by the liquid ratio, and cups can throw you off enough to leave you with a soupy centre instead of a set custardy pudding. If your mango puree comes in under 250ml, top it up with a little extra coconut milk to keep the total liquid at 500ml. Cooked sago can be made ahead and stored in the fridge overnight. Toss it with a little neutral oil first so it does not clump, then bring it to room temperature before folding it in.