Sago with black sesame crisp
INGREDIENTS: 2 fresh mangoes, cheeks cut off, peeled and cut into slices
100ml coconut milk to serve
4 cheeks of lime to serve
Sago - 2 purple dragon fruit
200ml coconut milk
120g caster sugar
Sesame crisp - 100g butter, at room temperature
110g caster sugar
7 tbs packed light brown sugar
Juice from 1½ oranges
3 tbs black sesame seeds
METHOD: Sago - Cut the dragon fruit into small pieces and set aside. In a saucepan, bring water to the boil, add sago and cook for 5 minutes. Remove from the heat and sit for 5 minutes.
Drain and run under cold water to stop the cooking process. The sago should be translucent on the outside and white on the inside.
In another saucepan, bring the 250ml of water to a boil, add the sugar and stir until dissolved. Add the cooked sago and simmer on low heat and then fold in the coconut milk and dragon fruit - turn off the heat after 5-6 minutes.
Black sesame crisp - Cream the butter until light and creamy. Add the sugar and continue to beat on medium speed for about a minute. Add the flour. Mix until well combined.
Drizzle in the orange juice and mix for about 30 seconds.
Transfer the batter to an airtight container and refrigerate for a minimum of an hour.
Preheat oven to 175C.
Line a flat baking tray with baking paper. Pinch off rounded tablespoon-size balls of dough and place on the tray, allowing a lot of room to spread. Bake for 16-18mins, or until crisps are golden brown.
Let cool completely on the baking tray and then gently remove.
Assemble - Serve sago in a bowl, place slices of mango, drizzle with coconut milk and place black sesame crisps.