Cook Book Recipe

Ingredients:

• 1 cup cooked multi-colored sago
• 1 can (234g) Del Monte crushed pineapple, well drained
• ½ cup + 2 tablespoon white sugar
• 1 cup coconut milk
• 6 tablespoon cornstarch
• 2 tablespoon crushed pineapple syrup
• 2 tablespoon grated cheese rind of 2 calamansi or dayap, grated

Procedure:

• Combine all ingredients, except sago. Mix thoroughly until sugar and cornstarch are dissolved. Cook over medium heat. Stirring continuously until mixture thickens.
• Add sago. Continue cooking for about 15 minutes. Pour over greased mold, cool, unmold and serve chilled.

Del Monte

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