You are viewing a single comment's thread from:
RE: Cook With Us #23 Anything White - Sago Snow Fluff
Also, doesn't omitting the egg yolks keep it from gelling completely? Just wondering.
Also, doesn't omitting the egg yolks keep it from gelling completely? Just wondering.
I was concerned about that but there was enough sago to make it gel. I do prefer making it with butter & egg yolks, only omitted it for the white theme.
The old fashioned way of making it is baking it in the oven afterwards, but I prefer it like this, it's much lighter and fluffier. Of course nicer too with cinnamon sugar sprinkled on top:)