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Reviews
23
What did you think of this recipe?
Melville Hanson
It’s is was great
5
Sally
Yum
5
Mike
Quite a different texture from the version my grandmother use to make, however we actually like it. With a surfeit of lemons from my tree in Sydney, we put them to good use in this recipe: nice lemony zing to it.s
5
Ann
Nice n easy
3
Rachael
I read the reviews and decided to tweek it a bit.I used half of the golden syrup and a quarter less of water.You don't need to boil it until completely clear or it will lose its form.
4
Vicki
Not a good recipe ! Turned out like glue .
1
Craig
One of my favorites as a kid and just as good as I remembered. My family weren't so keen but were pleasantly surprised. Eat warm with vanilla ice cream or just fresh cream. Go on try a bit of old school, I dare you.
5
Kymberlie
So every time I attempt this recipe I end up with a clear starchy liquid which sets like a jelly rather than how sago should look - which I keep promising the kids (you can imagine their disappointment with the clear starchy liquid result). Upon further investigation apparently the correct way to cook sago is to add sago to already boiling water rather than add it to water and bring to the boil slowly which will dissolve it completely.
1
Raewyn
A great favourite of our family especially when the lemons are plentiful. Cheap and easy to make!
5
Leesa
Raw Sugar in the ingredients list but White Sugar is added in the method....Tastes a bit odd with raw sugar.
Place sago and water in a saucepan with lemon juice and lemon zest and bring gently to the boil, stirring all the time to prevent sago sticking together, or sticking to the bottom. After about 20 minutes, the sago will start to dissolve.
When the sago is no longer white but transparent and mostly dissolved, add the Chelsea Raw Sugar and Chelsea Golden Syrup.
Remove from heat, stir in well and pour into a serving dish to set.
Best served with vanilla ice cream or thick yoghurt.
Quite a different texture from the version my grandmother use to make, however we actually like it. With a surfeit of lemons from my tree in Sydney, we put them to good use in this recipe: nice lemony zing to it.s
5
Ann
Nice n easy
3
Rachael
I read the reviews and decided to tweek it a bit.I used half of the golden syrup and a quarter less of water.You don't need to boil it until completely clear or it will lose its form.
4
Vicki
Not a good recipe ! Turned out like glue .
1
Craig
One of my favorites as a kid and just as good as I remembered. My family weren't so keen but were pleasantly surprised. Eat warm with vanilla ice cream or just fresh cream. Go on try a bit of old school, I dare you.
5
Kymberlie
So every time I attempt this recipe I end up with a clear starchy liquid which sets like a jelly rather than how sago should look - which I keep promising the kids (you can imagine their disappointment with the clear starchy liquid result). Upon further investigation apparently the correct way to cook sago is to add sago to already boiling water rather than add it to water and bring to the boil slowly which will dissolve it completely.
1
Raewyn
A great favourite of our family especially when the lemons are plentiful. Cheap and easy to make!
5
Leesa
Raw Sugar in the ingredients list but White Sugar is added in the method....Tastes a bit odd with raw sugar.