Sago Melk-kos

Sago melk-kos (roughly translated is 'milk-food').

Sago melk-kos (roughly translated is ‘milk-food’).

We were very young, and just married, when my friend Selma, made this for us. It was the middle of winter and pouring with rain outside. I remember that we got her to write the recipe down for us right there and then. Selma was married to our friend Charl and made the best boerekos, EVER! I remember her phoning us to invite us to lunch. This was such a treat. The table would be laden with dishes of various veggies, salads and meats. Good company and pleasant afternoons, spent with really good food. I miss those days of walking the kilometer down the tree-lined dirtroad to their farm, from our house. We lived on a hillside also on a farm. Our view from our lounge and bedroom was of the Meerendal Vineyards.

We lost the recipe, needless to say, in all our multitude of moving. But my husband managed to track it down on the internet. We have made this recipe many times and even found a microwave version of it. Every autumn I make it for the family. It makes a lot and is intended for at least 4-6 people.

*1 Liter of milk
*100ml sago
*15ml butter
*3x large eggs
*20ml custard powder
*75ml allpurpose flour or wholewheat flour for something different.
*125ml water
*cinnamon sugar

In a large ovenproof glass bowl, microwave the sago and 250ml of the milk for 3 minutes. When this is done add the butter and stir through well. Add the rest of the milk and Microwave on Med-high for 15 minutes. Stirring every 5 minutes. In two small bowls separate the yolks and the whites. To the yolks add the custard powder, flour and water. Mix well and add to milk mix when finished. Microwave for a further 6 minutes, stirring after 3 minutes. Beat the egg whites to stiff peaks, and fold into the custard. Serve piping hot with apricot jam and cinnamon sugar.

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2 thoughts on “Sago Melk-kos

  1. All I can say is LOVE 🙂 xxxxxx

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