Four to Six Persons.
1 cup evaporated milk.
2 eggs.
3 tablespoons sugar.
Pinch of salt.
1 cup water.
2 tablespoons sago.
Vanilla flavouring.
Method: Heat milk in double boiler, add sago, and cook till clear. Beat egg yolks separately; add sugar and salt, and beat until very light. Stir into cooked sago and milk, and let come to the boil; add vanilla. Beat egg whites, and fold into mixture. Pour into a bowl. Serve very cold.
Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.57.
