• Soak the sago

  Place the sago in a large bowl or saucepan and pour over the milk. Leave to soak for 1 hour, allowing the sago pearls to soften and begin to swell.
  
• Bring to the boil

  Transfer the sago and milk mixture to a large, heavy-based saucepan. Place over medium heat and bring to a gentle boil, stirring continuously to prevent the sago from catching or sticking to the base of the pan.
• Make the egg mixture

  While the sago is heating, separate the eggs, placing the whitesand yolks in separate bowls. In the bowl with the yolks, add the water, custardpowder, flour and salt, and beat together until smooth and well combined.
• Thicken the pudding

  Slowly stir the egg yolk mixture into the hot sago and milk, mixing continuously. Continue to cook over gentle heat, stirring, until the mixture thickens to a soft, custard-like consistency.
• Finish with butter

  Remove the saucepan from the heat and stir in the butter until fully melted and incorporated.
• Fold in the egg whites

  In a clean, grease-free bowl, whisk the egg whites until stiff peaks form. Gently fold the whipped egg whites into the warm Melkkos mixture, taking care not to overmix — you want to keep the pudding light and fluffy
• Serve

  Spoon the Melkkos into bowls while still warm and finish with a generous sprinkling of cinnamon sugar. Serve immediately.
  

Chef's Notes

• •     Stir constantly once the milk starts heating — sago scorch easily on the base of the pan.

  •     Fold the egg whites in gently and just before serving; this is what gives Melkkos its signature light, fluffy texture.

  •     Make sure your mixing bowl and whisk are completely grease-free before whipping the egg whites, or they won't reach stiff peaks.

  •     Melkkos is best enjoyed fresh and warm, straight from the pot.